Pasta with Sausage & Greens
posted in: RecipesSavory

Gluten free pasta dish

Life moves so quickly.  More
than likely you don’t need to be told that; you’re probably feeling it, too. Last week was exciting with new adventures and BUSY.

Bowling, twice… you’d think I’d be good. Nope. I still had a great time though. If you’re a bad bowler make sure you have good company.

Trying a new recipe…. fail. Trying again… Fail. Curse
you macarons.

Unexpectedly becoming a “wedding photographer” (I’ll use
that term loosely) on a Thursday. Had the best time.

A French 1920’s inspired birthday party. I made a Lady
Baltimore Cake…. Aaaaannnnnnddddd forgot to take pictures. (let me know if you’re interested, and I’ll make it again for the blog)

Second shooting my first wedding. (For all you non-photographers,
that means I was not the main photographer but merely helping out) Had a blast. Got some blisters.

That is not my average week.
I do stay fairly busy, but not typically with so many new activities. Needless to say, I am worn plum out.

Can we talk about comfort food, please? There are certain types of
food that always seem to provide comfort. Soups, stews, ice cream,
cookie dough, pasta… oh pasta, I love you in my life.

Pasta with sausage and greens

My absolute favorite pasta contains sausage, greens and a
little potato. Spicy goodness.  Oh, it is
so wonderful.

Gluten free pasta

I’ve made this recipe approximately 786 times.  It is the only pasta meal that I actually use
a recipe for… other pasta dishes I just throw some stuff together and call it
good.  Not this pasta.  It is worth every minute of preparation,
plus, it makes about 6 servings. Can we say leftovers?

I can. Leftovers. Boom.

Sincerely,

Jill

Pasta with Sausage and Greens

Adapted from Bride&Groom Cookbook

  • 1 cup Yukon gold potatoes, diced into small
    cubes
  • Salt
  • 2 Tbsp. olive oil
  • 1 small sweet onion
  • 8 ounces spicy Italian sausage, casing removed
    and meat crumbled
  • 3 garlic cloves, chopped
  • 1 cup basic tomato sauce
  • ¼ tsp. red chili flakes
  • Handful of arugula or spinach (arugula will give more of a spicy kick)
  • Grated Parmesan cheese, for serving

Bring a small pan of water to a boil.  Add a pinch of salt and the diced potatoes,
reduce to a simmer, and cook until the potatoes are tender but still hold their
shape, about 7-9 minutes.

While waiting for the potatoes to soften, bring a large pot
of water to a boil.  Add the pasta and
cook according to the packages instructions.
You want to pasta to be al dente, so check how the pasta is a minute or
two before the pasta should be done.

While the pasta is cooking, heat the olive oil in a large
(and I do mean large) sauté pan over medium heat.  Add the onions and cook until softened and
slightly golden, 5-7 minutes. Stir in the sausage and cook for 3 minutes.  Add the garlic, tomato sauce, chili flakes,
and cooked potatoes. Give it a good stir.
Add salt to taste.

Drain the pasta reserving a small amount of the pasta
water.  Add the pasta and few tablespoons
of the pasta water to the sauté pan.
Toss everything together well. Add more pasta water if needed. Fold in
the greens and continue cooking only until the greens begin to wilt, 2-3
minutes. Serve immediately and top with the Parmesan cheese.

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