Protein Swap | Sausage Meat, Radicchio & Green Pea Gemelli
with Toasted Panko Topping
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Turn gemelli pasta into a real gem of an evening. The short twisted strands of al dente pasta are the perfect counterpoint for a sauce made up of robust winter ingredients. Toss them with garlicky browned pork sausage meat, emerald green peas and dark ruby tones of torn radicchio leaves for a sophisticated Italian edge, all splashed with balsamic glaze. You’ll love the play of colour and consistency, especially when scattered with pan-toasted panko for polish.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 15ml Minced garlic
- 1 Radicchio
- 20g Panko
- 150g Green peas
- 225g Gemelli
- 15g Balsamic glaze
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
3 g
Sodium
1700 mg
Total Carb
122 g
Sugars
15 g
Protein
48 g
Fibre
10 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place & toast the panko
Meanwhile, quarter the radicchio; tear into bite-size pieces. In a large pan, heat a generous drizzle of oil on medium-high. Add the panko and toast, stirring frequently, 1 to 2 min., until golden brown. Transfer to a small bowl and season with S&P. Reserve the pan.
Cook the sausage meat
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sausage meat*; season with ½ the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until cooked through. Transfer to a bowl and reserve the pan.
Make the sauce & combine the pasta
In the same pan, heat a drizzle of oil on medium-high. Add the radicchio and sauté, 2 to 3 min., until slightly wilted. Add the demi-glace, balsamic glaze, remaining spices and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. Add the peas, sausage meat and pasta. Cook, stirring frequently, 2 to 3 min., until coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the panko. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
