Saturday, October 15, 2011

Pasta Shells with Kale and White Wine Sauce

So a while back Allen and I went to this Italian place nearby and had a regular splurge - pasta, wine, tiramisu, the works. Ever since then I've been wanting to return and get this orecchietti with sausage and kale, but then I found out it was a temporary special.


So I put together this little pasta dish instead. It's not the orecchietti that I had last spring, but it's an acceptable substitute for now.


1lb mild Italian sausage (the original used chicken sausage, but I used pork this time)
1med onion
handful brown mushrooms
1med zucchini
4-5 cloves garlic well minced
1 bunch kale
2tbs (or thereabouts) sundried tomatoes
salt and pepper
veg bullion
white wine
2 large-ish sprigs rosemary
red pepper flakes

Orriecchetti (I used brown rice pasta shells)


Start your sausages browning and begin chopping your vegetables. Might want to go ahead and put a pot on to boil so you aren't waiting at the last minute. Saute your onions in a little oil until they start to brown and then add your sliced mushrooms and minced garlic. Once your mushrooms are soft toss in the zucchini and sundried tomatoes and top off with a cup or so of white wine (preferably dry), several glugs of cream, one bullion cube (or equiv), and whole rosemary sprigs. Season with salt, pepper, and red pepper flakes to taste. Slice browned sausages and add to the pan. Allow to simmer 10-15 minutes or until sauce is reduced and flavors combine. Go ahead and cook your pasta now. In the last couple minutes (while the pasta is cooking) add the chopped kale to the top of the pan and cover with a lid so that the greens wilt. Drain your pasta and toss with sausage and veg. Dish up and eat with a good grating of Parmesan cheese. It's right tasty. Also, kale is good for you :)

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