Pappardelle with pork sausage, Brussels sprouts, and feta

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

Pappardelle with pork sausage, Brussels sprouts, and feta

20-Minute Meal

Pappardelle with pork sausage, Brussels sprouts, and feta

Keto-Friendly, Soy-Free, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

This sweet and savory pasta dish creates a filling and satisfying supper that’s ready in about 20 minutes.

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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.
  • 1 ounce sun-dried tomatoes (not in oil)
  • 3 ounces organic scallions
  • 1 or 2 cloves organic peeled fresh garlic
  • ½ pound organic Brussels sprouts
  • Sausage options:
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
  • 1 teaspoon red chile flakes (optional)
  • 1 organic lemon
  • 7 ounces fresh pappardelle (contains eggs)
  • 3 tablespoons crumbled feta

Nutrition per serving

Calories 680, Total Fat 31g (40% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 1170mg (51% DV), Total Carb. 75g (27% DV), Fiber 9g (32% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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


Prep the vegetables

Bring a medium sauce pot of generously salted water to a boil for the pappardelle.

  • In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Using the bottom of a bowl or cup, gently smash the garlic cloves.
  • Trim the stem ends from the Brussels sprouts; thinly slice the sprouts.


Brown the sausage; cook the vegetables

  • Remove the sausage meat from the casings and 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 sausage and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes. Add the scallions, garlic, Brussels sprouts, and as many red chile flakes as you like, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.

While the sausage and vegetables cook, prepare the lemon and boil the pappardelle.


Cook the pappardelle; finish the dish

  • Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
To the pot of boiling water, stir in the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water.
To the pan with the vegetables, stir in the pappardelle, sun-dried tomatoes, reserved pasta cooking water, and 2 teaspoons [4 tsp] lemon juice and cook until the sauce is thickened slightly and the sausage is cooked through, 1 to 2 minutes. Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper.


Transfer the pasta to individual bowls, sprinkle with the feta, and serve.
Kids Can!
  • Drain the sun-dried tomatoes and pat dry.
  • Smash the garlic.
  • Juice the lemon.
  • Sprinkle with the feta.