Sausage Pepper Pasta for Dinner
with Sausage Sub Sandwiches for Lunch
- Wheat
- Milk
- Soy
- Eggs
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). This particular 2-in-1 recipe is an Italian-American power combo that works sausage and bell pepper into both the hearty penne pasta dinner and the sub-style sandwich for lunch. The nutrition facts panel represents the nutrient values for the Sausage Pepper Pasta Dinner. The Lunch Sausage Sub Sandwiches information is as follows: Calories: 900, Fat: 66 g, Saturated Fat: 20 g, Carbohydrate: 44 g, Sugar: 5 g, Fiber: 2 g, Protein: 30 g, Cholesterol: 110 mg, Sodium: 1940 mg
Ingredients
1 unit
Yellow Onion
2 unit
Scallions
1 unit
Bell Pepper
18 ounce
Italian Pork Sausage
6 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Tuscan Heat Spice
1 unit
Chicken Demi-Glace
(Contains: Milk)
4 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 teaspoon
Dijon Mustard
2 teaspoon
Hot Sauce
2 slice
Gouda Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to boil. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating greens and whites. Core and seed bell pepper, then thinly slice. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausages and cook, turning, until browned all over, 4-6 minutes.
Transfer sausages to a baking sheet. Bake in oven until firm and cooked through, about 12 minutes. Once done, slice half the sausages (3 links) into thin rounds (leave the others whole and save for lunch). Once water boils, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta water, then drain well.
Meanwhile, heat a large drizzle of olive oil in pan used for sausage over medium-high heat. Add bell pepper, onion, scallion whites, and half the Tuscan heat spice. Cook, tossing, until pepper and onion are softened and lightly browned 6-8 minutes. Remove from pan and set aside in a medium bowl.
Add demi-glace, remaining Tuscan heat spice, and ½ cup pasta water to same pan over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low. Stir in sour cream and 1 TBSP butter. Season with salt and pepper. Stir in penne, sliced sausage, and half the veggies (save the rest for lunch). Season with salt and pepper (TIP: Add more pasta water, if needed, to give sauce a loose consistency.) Divide between plates, sprinkle with scallion greens and Parmesan, then serve.
Slice remaining sausages in half lengthwise and toss with remaining veggies in bowl. Roughly chop parsley, then toss into sausage and veggies. Divide mixture between two reusable plastic containers and keep refrigerated overnight. Pack each lunchbox with a demi-baguette, a slice of Gouda cheese, and a packet of mayonnaise, mustard, and hot sauce.
When ready to eat, split baguettes lengthwise. Spread each with mayonnaise and mustard as desired, then fill with sausages and veggies. Drizzle with hot sauce, to taste. Top each with a slice of Gouda cheese. Microwave on high for 1-2 minutes. Cut in half before enjoying.
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