Monday, June 20, 2011

Rotini Pasta with Sausage and Greens

Three portions tonight!  

I got to work at 8am and skipped out right around 4pm - just in time to make it to mat pilates at 4:30.  Scooted home after that and before I knew it was time for Gayl to come over and work on the by laws for Vernacular Revolution.  I wasn't quite finished with dinner, but Gayl hadn't eaten yet it either so it worked out ... and we even managed to get some work done :)

Ms. Simply Recipes topped this pasta with some parm, which I totally support.  Unfortunately, Todd and I ate all our parmesan cheese last week.  Darn.  Kale has a strong taste, and if you're not used to it, I would definitely recommend using the parmesan.  I also seasoned my portion with salt, pepper, and red pepper ;)

Rotini Pasta  with Sausage and Greens
Slightly adapted from Simply Recipes, serves 4-6

1lb. rotini pasta

1 lb. hot Italian pork sausage
1 bunch kale, chopped (center stem removed & discarded)
1 bunch green onions (including white parts)

6 garlic cloves, diced
1/2 teaspoon hot red pepper flakes (or add more to your portion to taste)
1 1/2 cups chicken stock

1.Cook pasta as directed. 

2. While pasta is being prepared, cook kale in chicken stock for about 12 minutes.  Set green aside, or if pasta is done, just dump greens on top of pasta (including extra juices).

2. While greens are cooking, sauté Italian sausage until brown - about 8 minutes. Use a slotted spoon to remove sausage from pan. Add green onions to pan, sauté until soft. Add garlic and cook for a minute more.

3. When pasta is done, drain and return to pan. Toss together with the greens, sausage, garlic, and Parmesan cheese. Add chile pepper flakes to taste.

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