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Fregula Sarda & Sweet Italian Sausage

Fregula Sarda & Sweet Italian Sausage

with Wilted Spinach & Baby Portobellos

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Fregula Sarda is a Sardinian pasta made from coarse Semolina flour. Its nutty, rustic character pairs perfectly with sweet sausage and woodsy thyme. Tossed with portobellos and topped with garlicky spinach, the dish has weeknight comfort food written all over it.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Fregula Sarda

(ContainsWheat)

9 ounce

Sweet Italian Pork Sausage

4 ounce

Mushrooms

1 sprig

Thyme

1 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

2 clove

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk)

5 ounce

Spinach

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2719.6 kJ
Calories650 kcal
Fat48 g
Saturated Fat0 g
Carbohydrate21 g
Sugar0 g
Dietary Fiber4 g
Protein38 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Instructionsarrow up iconarrow up icon
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1

Halve, peel, and finely chop the onion. Slice the mushrooms. Thinly slice the garlic. Strip the thyme leaves off the sprig, then finely chop. Remove the sausage from the casings.

2

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the sausage and onion to the pan and cook, breaking up the pieces, for about 3-4 minutes, until sausage is browned but not yet cooked through.

3

Add the mushrooms, half the garlic, and thyme to the pan with the sausage and cook, tossing, 4-5 minutes, until softened. Add the fregula sarda and stir for about 1 minute to lightly toast. Add 2 cups water and the stock concentrate and bring to a boil. Reduce to a simmer, and cook for abour 15 minutes, until fregula sarda is tender with a bit of bite to it.

4

Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant, Add the spinach and cook, tossing, about 2-3 minutes, until wilted. Add a splash of water, if necessary. Season with salt and pepper.

5

Stir the Parmesan into the fregula sarda mixture and serve in bowls topped with the wilted spinach.