Fresh penne with Italian sausage, endive, and peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh penne with Italian sausage, endive, and peas

Fresh penne with Italian sausage, endive, and peas

Soy-Free, Protein Plus

2 Servings, 710 Calories/Serving

15 Minutes

This super-speedy fresh pasta dish swaps in endive for the broccoli rabe in a twist on the classic Southern Italian combination of sausage and bitter greens.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat penne
  • 1 or 2 organic shallots
  • 1 head organic endive
  • 1 organic lemon
  • ½ pound fresh loose mild Italian pork sausage
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • ½ cup peas
  • ⅓ cup shredded Pecorino Romano

Nutrition per serving

Calories 710, Total Fat 30g (38% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 1290mg (56% DV), Total Carb. 68g (25% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water.
While the water heats and the penne cooks, prepare the sauce.


Prep the remaining ingredients; start the sauce

  • Peel and coarsely chop the shallots.
  • Trim the root end from the endive; cut the leaves crosswise into ½-inch-wide slices.
  • Zest and juice half the lemon; cut half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and tomato paste, season with salt and pepper, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Add the sausage and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the vegetable broth and cook, stirring occasionally, until the liquid is thickened slightly and the sausage is cooked through, 2 to 3 minutes.


Finish the pasta

To the pan with the sauce, stir in the penne, reserved pasta cooking water, endive, and peas and cook until the endive wilts and the peas are warmed through, about 1 minute. Remove from the heat, stir in the lemon zest and juice, and season to taste with salt and pepper.


Transfer the pasta and sauce to individual bowls. Drizzle each serving with ½ teaspoon oil, sprinkle with the Pecorino Romano, and serve with the lemon wedges.
Kids Can!
  • Salt the water for the penne.
  • Time the penne.
  • Juice the lemon.
  • Garnish the pasta.