Sausage Pepper Pasta for Dinner
with Sausage Sub Sandwiches for Lunch
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: 790, Fat: 46 g, Saturated Fat: 12 g, Carbohydrate: 52 g, Sugar: 5 g, Fiber: 4 g, Protein: 33 g, Cholesterol: 150 mg, Sodium: 2460 mg
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 unit
Scallions
1 unit
Bell Pepper
18 ounce
Italian Chicken Sausage Mix
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
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions, separating greens and whites. Core and seed bell pepper, then thinly slice.
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 drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Remove from heat; transfer to a plate.
Heat a large drizzle of olive oil in same pan 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 mediumhigh 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, half the 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, and serve.
Combine remaining sausage with remaining veggies in bowl. Roughly chop parsley, then toss into sausage and veggies. Divide mixture between two reusable containers and keep refrigerated overnight. Pack each lunch with a demi-baguette, a slice of Gouda cheese, and a packet each of mayonnaise, mustard, and hot sauce.
When ready to eat, split baguettes lengthwise. Spread each with mayonnaise and mustard as desired, then fill with sausage 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.
