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Spicy Fregola Sarda Fill 1 Created with Sketch.

with Soft-Boiled Eggs, Fennel & Kale

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 675 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this Italian-inspired recipe, we’re serving up fregola sarda (a small, toasted pasta) in a spicy tomato sauce made with fall vegetables and aromatics. The sauce gets its complex, almost smoky spiciness from red chile pepper flakes, while kale and fennel add heartiness and earthy, autumnal flavor. Topped with a soft-boiled egg, this dish is the ideal meal for a cool fall night.

fresh
ingredients
Spicy Fregola Sarda with Soft-Boiled Eggs, Fennel & Kale
Title
  • 2 Farm Eggs
  • 1 cup Fregola Sarda Pasta
  • 1 15-Ounce Can Tomato Sauce
  • 2 cloves Garlic
  • 1 bulb Fennel
  • 1 bunch Kale
  • 1 Red Onion
  • 1 bunch Oregano
  • ½ cup Grated Parmesan Cheese
  • ½ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the pasta:
1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 10 to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Heat a large pot of water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Cut off and discard the fennel stems; small dice the bulb. Remove and discard the kale stems; roughly chop the leaves. Pick the oregano leaves off the stems; discard the stems.

Cook the eggs:
3 Cook the eggs:

While the pasta continues to cook, carefully add the eggs to the large pot of boiling water; cook for exactly 6 minutes. Drain the eggs and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the eggs and season with salt and pepper. Set aside in a warm place. Rinse and dry the pot.

Cook the aromatics:
4 Cook the aromatics:

In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic, fennel and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

Add the tomato sauce:
5 Add the tomato sauce:

Add the tomato sauce and ½ cup of water to the pot of vegetables; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume. Remove from heat.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

Add the cooked pasta and half the cheese to the pot of vegetables and tomato sauce; stir to combine. Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the oregano and remaining cheese. Top with the cooked eggs. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Cook the pasta:
1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 10 to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Heat a large pot of water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Cut off and discard the fennel stems; small dice the bulb. Remove and discard the kale stems; roughly chop the leaves. Pick the oregano leaves off the stems; discard the stems.

Cook the eggs:
3 Cook the eggs:

While the pasta continues to cook, carefully add the eggs to the large pot of boiling water; cook for exactly 6 minutes. Drain the eggs and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the eggs and season with salt and pepper. Set aside in a warm place. Rinse and dry the pot.

4 Cook the aromatics:

In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic, fennel and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

Add the tomato sauce:
5 Add the tomato sauce:

Add the tomato sauce and ½ cup of water to the pot of vegetables; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume. Remove from heat.

6 Finish the pasta & serve your dish:

Add the cooked pasta and half the cheese to the pot of vegetables and tomato sauce; stir to combine. Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the oregano and remaining cheese. Top with the cooked eggs. Enjoy!

Finish the pasta & serve your dish: