2x Italian Sausage & Broccoli Penne Feast
Enjoy an abundant 3-course meal with a main, sides, and appetizers
- Milk
- Wheat
For this hearty pasta dish, penne is tossed with Italian chicken sausage and tender-crisp broccoli florets in a simple cream sauce. It's served alongside a caprese-inspired salad of fresh sliced tomatoes and creamy burrata cheese drizzled with olive oil and basil-balsamic glaze. A side of warm, crisp garlic bread rounds out the plate, perfect for mopping up every last bit of sauce or enjoying with the extra basil-balsamic glaze.
Ingredients
4 ounce
Burrata
(Contains: Milk)
8 ounce
Broccoli
18 ounce
Italian Pork Sausage
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
1 unit
Tomato
5 teaspoon
Balsamic Glaze
1 unit
Garlic Butter Baguette
(Contains: Milk, Wheat)
½ ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Roughly chop broccoli into pieces no larger than 1 inch. Slice tomato into ¼-inch-thick rounds.
Arrange tomato slices on a plate in a ring and season with a pinch of salt and pepper (burrata will go in the center later!). Set aside until ready to serve.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Place garlic butter baguette on a foil-lined baking sheet and bake on middle rack until golden brown, 9-11 minutes.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat (for 4 servings, use a pot or tall-sided pan). Add broccoli and cook, stirring occasionally, until just beginning to soften, 2-3 minutes.
Add pork sausage, removing from casing and discarding casing, and continue to cook, stirring and breaking up into pieces with a wooden spoon, until cooked through, 4-6 minutes. (TIP: If at any point the pan seems dry, add another drizzle of olive oil.)
Add cream sauce base, drained pasta, ¼ cup pasta cooking water, and 1 tbsp butter (⅓ cup pasta cooking water and 2 tbsp butter for 4 servings) to pan with sausage and broccoli. Stir constantly until everything is coated and glossy, 1-2 minutes. (If pasta seems dry, add a splash of pasta cooking water; if pasta sauce is still watery, continue to cook and reduce until desired consistency is reached.) Taste and season with salt and pepper.
In a small bowl, stir together balsamic glaze and half the basil paste (all the basil paste for 4 servings). Place burrata in the center of tomatoes; drizzle with olive oil and as much basil-balsamic glaze as you like.
Divide pasta between plates. Serve alongside tomato-burrata caprese and garlic bread. TIP: Serve any remaining basil-balsamic glaze with a drizzle of olive oil for the garlic bread or save for another use.
