In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausage and orecchiette with sautéed greens and romaine salad
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 700 Calories/Serving
Friends, Romans, countrymen, lend us your ears. Or at least some ear-shaped pasta tossed with tender broccoli leaves, sweet Italian sausage, and a sprinkle of nutty Parmesan.
In your bag
- ½ pound fresh loose mild Italian pork sausage
- 5 ounces orecchiette
- 1 organic romaine heart or other lettuce
- 1 or 2 organic radishes (about 2 ounces total)
- 1 bunch organic broccoli leaves or other leafy greens (about ¾ pound)
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- 1 teaspoon Aleppo chile flakes (optional)
- ¼ cup grated Parmesan
- Sunbasket red pepper vinaigrette (extra virgin olive oil - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)
Calories 700, Total Fat 31g (40% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 910mg (40% DV), Total Carb. 75g (27% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Milk, 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.
Wash produce before use
Prep and cook the sausage
Bring a medium sauce pot of generously salted water to a boil for the orecchiette.
- 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 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring and breaking up the meat, until browned and almost cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. While the sausage is cooking, boil the orecchiette.
Cook the orecchiette
To the pot of boiling water, add the orecchiette and cook until tender, 9 to 11 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. Meanwhile, prepare the vegetables and salad.
Prep the vegetables; make the romaine salad
- Trim the root end from the romaine heart; coarsely chop the leaves.
- Thinly slice the radishes.
- Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
- Finely chop enough onion to measure ½ cup [1 cup].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a medium bowl, toss together the romaine, radishes, and half the red pepper vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.
Finish the pasta
In the same pan used for the sausage, add the broccoli leaves and onion, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the broccoli leaves are tender and the onion starts to soften, 2 to 3 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Stir in ¼ cup [½ cup] white wine (from your pantry), if using, and cook until reduced by half, about 1 minute.
Stir in the sausage, orecchiette, and pasta cooking water and season with salt and pepper. Cook until the liquid thickens and the sausage is cooked through, 1 to 2 minutes. Remove from the heat, stir in the Parmesan, and season to taste with salt and pepper.
Transfer the pasta to individual bowls. Serve the romaine salad and remaining vinaigrette on the side.
- Salt the pasta cooking water.
- Measure the onion.
- Press the garlic (if you have a press).
- Assemble the salad.
- Time the cooking.