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Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this creamy pasta, hot Italian sausage and tubular rigatoni simmer in a simple tomato sauce. A swirl of mascarpone cheese provides cooling contrast to the extra kick of heat from Calabrian chile paste.
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Wash and dry the spinach. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, stirring frequently, 4 to 5 minutes, or until browned.
Carefully add the tomato sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined, slightly thickened, and the meat is cooked through.
Add the pasta, mascarpone, and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Serve the finished pasta garnished with the romano. Enjoy!
Wash and dry the spinach. In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, stirring frequently, 4 to 5 minutes, or until browned.
Carefully add the tomato sauce, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until combined, slightly thickened, and the meat is cooked through.
Add the pasta, mascarpone, and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat. Serve the finished pasta garnished with the romano. Enjoy!
Tips from Home Chefs