Butternut Agnolotti & Chicken Sausage
with Caramelized Pear, Arugula & Toasted Breadcrumbs
- Milk
- Wheat
- Eggs
Pillowy chicken sausage agnolotti are tossed in a nutty brown butter sauce with caramelized pear, shallot, and wilted arugula, then finished with a touch of crème fraîche for a silky coating. A shower of freshly grated Parmesan and golden toasted panko breadcrumbs add richness and crunch. It's an elegant, satisfying pasta that comes together in under 30 minutes.
Ingredients
2 ounce
Arugula
9 ounce
Italian Chicken Sausage Mix
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Pear
1 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and finely dice pear. Halve, peel, and thinly slice shallot. Remove Italian Chicken Sausage Mix from casing.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and cook, stirring constantly, until golden brown, 2-3 minutes.
Turn off heat; transfer to a small bowl. Stir in a pinch of salt and pepper. Wipe out pan.
Once water is boiling, add agnolotti to pot; reduce to a low simmer. Cook until al dente and floating to the top, 3-5 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add Italian Chicken Sausage Mix, breaking up meat into pieces. Cook, stirring occasionally, until browned and cooked through, 4-5 minutes.
Reduce heat to medium-low and add 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring constantly, until butter is fragrant and begins to brown, 1-2 minutes.
Stir in pear, shallot, and a pinch of salt. Cook, stirring occasionally, until softened and starting to brown, 3-4 minutes.
To pan with sauce mixture, stir in arugula, garlic powder, drained agnolotti, crème fraîche, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until arugula has wilted and everything is coated in sauce, 2-3 minutes.
Taste and season with salt and pepper.
Divide pasta between shallow bowls. Spoon sausage and brown butter sauce over top and grate Parmesan over each serving. Sprinkle with toasted panko and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the unique combination of pear and squash, though some found it bland; adding chicken sausage was a popular enhancement.
- Ease of prep: Some found stirring the large pasta challenging; consider making the sauce separately before combining for better consistency.
- Suggestions: Toast breadcrumbs for extra crunch. Add more pasta water for a saucier dish. Consider swapping arugula for spinach.
- Portions: Several mentioned insufficient pasta quantity; you may want to supplement with extra vegetables or protein.
- Texture: While many enjoyed the dish, a few found the pasta too thick or doughy; the pear added a nice textural element.
