Sausage and Portabella Penne Rosa
  • 1 oz. Italian Sausage (#1001962)
  • 1 oz. Roasted Chicken Breast Strips
  • 1 tsp. Extra-Virgin Olive Oil (#280390)
  • 1 oz. Portabella Mushrooms, cleaned, gills removed
  • Chopped Garlic (#340051)
  • 4 oz. Penne Pasta, cooked al dente (#310070)
  • 1 oz. Cherry Tomatoes, cleaned, cut in half (#340052)
  • Baby Spinach, cleaned, stems removed
  • 1 oz. Feta Cheese, crumbled (#192200)
  • Parsley, fresh, chopped, pinch
Spicy Marinara Sauce (recipe below)
  • 14 oz. Marinara Sauce, commercially prepared (#402010)
  • Sriracha Chile Sauce, commercially prepared, to taste (#1001946)
  • Crushed Red Pepper Flakes, to taste (#450242)
  • Cayenne Pepper, ground, to taste (#1002433)
  1. Arrange frozen sausage crumbles and chicken breast strips in a single layer on separate, parchment lined, sheet pans.  Cover tightly and slack in cooler between 32F and 36F prior to use.
  2. To Assemble Single Serving: Heat the olive oil in a sauté pan over medium-high heat.  Once hot, add the portabella mushrooms, Italian sausage crumbles, and the chicken breast strips and sauté for 2-3 minutes, or until the mushrooms, sausage and chicken begin to brown.
  3. Next, add in the garlic and sauté for 1 minute.  Add in 5 oz. of the spicy marinara sauce (see recipe) and heated penne pasta (dunk the pasta in boiling water and drain well) and allow to simmer for 2 minutes.  Toss in the cherry tomatoes and baby spinach and quickly toss.  Arrange the pasta in a serving dish and garnish with the feta cheese and parsley.
  4. Spicy Marinara Sauce: Combine the marinara sauce, Sriracha chile sauce, crushed red pepper flakes and cayenne pepper in a saucepan.  Heat the spicy marinara sauce over medium-low heat.  Bring to a simmer for 5-10 minutes.  Ensure sauce reaches a minimum temperature of 165F.  Remove the sauce from the heat, transfer to an appropriate container, cover and cool the sauce down to 40F within four hours.  Reserve for use.