||[Oct. 2nd, 2006|06:44 pm]
Find and post recipes we twentysomethings have fou
Sausage and Kale Pasta
Here's one of my favorite go-to meals. It makes a ton, but the proportions can be modified easily to suit numbers or taste. This is also evident of my tendency to just throw things into a pan until they taste good - thus all of the "this or that" type instructions.
1 pkg. Sweet or Hot Sausage (Turkey Sausage or Veggie Sausage works well, and makes this much healthier)
1 big produce bag of Kale, washed well and with the veins taken out (or substitute another leafy green of choice--I also like Broccoli Rabe in this one)
1 lb. pasta (orichette is traditional, but farfalle/bowties or shells are also cool)
1/2-1 can of low-sodium, low-fat stock (chicken or veggie probably work best)
1 medium onion, chopped
crushed red pepper flakes - if you like heat, or are using sweet Italian sausage
1 tbsp. sugar (if you're using hot sausage, or just like sweet things . . . )
Putting it together:
Brown Sausage and onion in a large skillet. Add red pepper/sugar to taste.
Boil pasta until it's just underdone.
Wash and tear kale into pieces.
Drain pasta - add the kale and sausage--drain the sausage if there's extra fat.
(I do this in the big pasta pot--the kale will wilt down, but it takes up a lot of room in the beginning).
Add 1/2 can/box of stock, and simmer over low/medium heat until the greens are wilted and the pasta has absorbed the stock and other goodness. Add more stock if the pasta looks to dry or something needs to cook more.
Serve hot and with parmesan cheese if you like.
Feeds at least 4, with no real need for additional food (except bread if you're into that).
It also stores well in the fridge--I eat the leftovers for a week.
Prep time - 45 minutes