In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fresh penne with Italian sausage, tomato sauce, and Pecorino Romano
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 710 Calories/Serving
We’ve made this meat sauce in true Sardinian style with extra virgin olive oil, fennel seeds, red chile flakes, and fresh Pecorino Romano, all chock-full of flavor and nutritional properties.
In your bag
- 7 ounces Talluto’s fresh whole wheat penne rigate (contains eggs)
- Sausage options:
- ½ pound fresh loose mild Italian pork sausage
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- ½ teaspoon fennel seeds
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ teaspoon turmeric
- 2 teaspoons red chile flakes (optional)
- 1 cup crushed tomatoes
- 6 tablespoons shredded Pecorino Romano
Calories 710, Total Fat 33g (42% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 1270mg (55% DV), Total Carb. 70g (25% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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.
Wash produce before use
Cook the penne
Bring a medium sauce pot of generously salted water to a boil. Separate the penne so the noodles don’t clump together during cooking. Add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne. Return the penne to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking. While the water is heating and the penne is cooking, prepare the sausage.
Prep and cook the sausage
- 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 teaspoons oil until hot but not smoking. Add the sausage and fennel seeds and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Pour off the fat from the pan. While the sausage is cooking, start preparing the remaining ingredients.
- Pat the sausages dry with a paper towel; cut the sausages on the diagonal into ½-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring occasionally, until lightly browned but not yet cooked through, 4 to 5 minutes, stirring the fennel seeds in with the sausage halfway through. Transfer to a paper-towel-lined plate. Pour off the fat from the pan. While the sausage is cooking, start preparing the remaining ingredients.
Prep the remaining ingredients; cook the sauce
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the sausage, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the onion, turmeric, and as many chile flakes as you like, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 4 to 5 minutes.
Add the sausage, tomatoes, and 1 cup [2 cups] water and cook, stirring occasionally, until the sauce is thickened slightly and the sausage is cooked through, 3 to 4 minutes. Stir in the penne and cook until heated through, about 1 minute. Remove from the heat, stir in half the Pecorino Romano, and season to taste with salt and pepper.
Transfer the penne and sauce to individual plates. Sprinkle with the parsley and remaining Pecorino Romano, if desired, and serve.
- Time the penne.
- Line a plate with paper towels.
- Measure the onion.
- Strip the parsley leaves.
- Sprinkle the parsley and Pecorino Romano.