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Tuscan-Style Sausage Mafalda

with Lacinato Kale & Sun-Dried Tomatoes

Cooking time

25 minutes

Servings

4

Calories

770 /serving

Rippling with ribbons of mafalda, a gratifyingly wide noodle, this ample pasta number gives everyone more than enough to chew on. It’s entwined with delicious morsels of crumbled sausage meat and two kinds of tomatoes—sun dried and cherry. You’ll add in wholesome slashes of green from chopped lacinato kale and basil leaves for a real Italian medley. And don’t hold back on those Parmesan shavings, per favore!

We will send you:

  • 500g Mild Italian pork sausage meat
  • 1 Bunch of basil
  • 3 Garlic cloves
  • 1 Bunch of lacinato kale
  • 1 Onion (or shallot)
  • 40g Sun-dried tomatoes
  • 60ml Vegetable demi-glace
  • 400ml Cherry tomatoes (canned)
  • 340g Mafalda
  • 25g Shaved Parmesan (contains rennet)
  • 15g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Salt & pepper
Total Fat
30 g
Saturated Fat
10 g
Sodium
1330 mg
Total Carbs
92 g
Sugars
14 g
Protein
39 g
Fibres
10 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Remove the lacinato kale leaves from the stems, discarding the stems; cut the leaves into 1-inch pieces. Halve, peel and small-dice the onion. Mince the garlic. Pick the basil leaves off the stems; finely chop the stems, keeping them separate. Finely chop the sun-dried tomatoes.
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Start the sauce
In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the sausage meat* and onion; cook, breaking up the meat with a spoon, 4 to 6 minutes, until beginning to brown. Add the garlic, basil stems and sun-dried tomatoes; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cherry tomatoes; using a spoon or potato masher, crush the cherry tomatoes. Stir in the demi-glace and 1 cup water; season with the spice blend and S&P to taste. Lower the heat to simmer and cook, stirring occasionally, 6 to 8 minutes, until the flavours have combined.
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Boil the pasta
While the sauce simmers, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking.
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Finish the sauce & combine the pasta
Add the lacinato kale to the pan of sauce. Cook, stirring occasionally, 2 to 3 minutes, until the lacinato kale begins to wilt. Add the cooked pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your bowls. Garnish with the Parmesan and basil leaves (tear with your hands before adding, if desired). Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.