Thursday, November 15, 2012

Something Tasty This Way Comes

Holy cow.  I can't believe its the middle of November.  How on earth did that happen?  Just when you thought you were getting in a groove with back to school and sports....In come the holidays and all of the madness that comes with them.  If ever there was a time for an easy weeknight meal it's now! I like this Pasta with Sausage and Escarole because you can be flexible with it by using different greens or adding chick peas or some other bean to it if you choose.  You can switch up the pasta by using regular, whole wheat or super-pasta and if you have the calories to spare you can use heavy cream instead of half and half (it will add about 80 calories per serving).  So let's get started so you can feed the family, drop them off at sports and start your shopping!
Gather up your ingredients (so that when you're in the middle of cooking you won't realize something key is missing and drag the kids to the store while everything is in the works...not that I've ever done that or anything....this week.)
Chop up some garlic, rosemary and parsley and now the hard part is done.  Get a pot of salted water on the stove and another pot with some olive oil.
You start with the garlic and after a minute add the sausage until cooked through.  Next you'll pour in the wine to deglaze (scrape off anything that stuck to the bottom of) the pan.
Next you add in the cream, herbs, some red pepper flakes and salt and pepper.
At some point that pasta will be cooked and ready to drain, just set it aside until you're ready.
Meanwhile, bring everything to a simmer.
Now you can add in the escarole, I used spinach in the batch.  Either way, still good.
Once the greens are wilted, add in the pasta and cook for a few minutes until the cream thickens a touch.
Serve with fresh Parmesan shavings and enjoy!  Wasn't that easy?

Pasta with Sausage and Escarole (adapted from Martha Stewart Living)

Coarse salt
1 lb tubular pasta
2 Tbs olive oil
1 lb hot or mild Italian turkey sausage removed from casing,crumbled
1 cup dry white wine
1 cup half and half
1/4 cup finely chopped flat leaf parsley
2 tsp finely chopped fresh rosemary
1/2 tsp crushed red pepper flakes
fresh ground black pepper
1 large head escarole, cut into thirds and stemmed (or substitute fresh spinach)
Parmesan cheese for shaving

Bring a large pot of water to a boil.  Add salt and pasta; cook 2-3 min less than package instructions.  Drain pasta, set aside.

Meanwhile in a dutch oven heat oil over medium heat.  Add garlic; cook stirring until fragrant, about 1 min.  Add sausage; cook stirring until cooked through, about 6 min.  Pour in wine, stir to deglaze pan.  Add cream, parsley, rosemary, and red pepper flakes.  Season with salt and pepper.  Bring to a simmer.  Add greens; cook stirring occasionally until just wilted (8-10 min for escarole, about 2 min for spinach).

Stir pasta into the pot, cook until cream has started to thicken and pasta is al dente, about 3 min.  Garnish with cheese and serve.

This recipe serves 6 (easily) and and is about 510 calories per serving made with the above ingredients.

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