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Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Roughly chop the parsley leaves and stems. Place half the ricotta (you will have extra) in a bowl; add a drizzle of olive oil and season with salt and pepper. Stir to combine.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large, high- sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and sliced onion. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the sausage is cooked through. Turn off the heat. Add the cream (shaking the packet before opening). Stir until combined. Taste, then season with salt and pepper if desired.
To the pot of cooked pasta, add the cooked sausage and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and chopped parsley. Enjoy!
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Roughly chop the parsley leaves and stems. Place half the ricotta (you will have extra) in a bowl; add a drizzle of olive oil and season with salt and pepper. Stir to combine.
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
Meanwhile, in a large, high- sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and sliced onion. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the sausage is cooked through. Turn off the heat. Add the cream (shaking the packet before opening). Stir until combined. Taste, then season with salt and pepper if desired.
To the pot of cooked pasta, add the cooked sausage and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and chopped parsley. Enjoy!
Tips from Home Chefs