Rigatoni With Greens and Sausage

We’ve officially entered the winter season. Goods news is the shortest day of the year is now behind us! I get so excited because as soon as January 1st hits, I have this mental shift and start putting pen to paper to map out the Weidner Garden. What can I say? I’m an enthusiastic planner. (read: nerd)

Anyway, this is the last meal I’m cooking at home before heading south to visit 863 family members! For the occasion I chose a simple, seasonal, go-to dish that really packs in the flavor. I hope I can taste it through all the chloraseptic I’ve been spraying in my mouth all day.

Merry Christmas to all of you!

Rigatoni with Swiss Chard, Spinach and Italian Sausage:

What it took for 2:
* ½ pound rigatoni
* 1 bunch swiss chard, leaves and stems separated and cut into 1 inch ribbons and     chunks
* 1 tub baby spinach
* 2 Italian sausages, casings removed
* 2 garlic cloves, minced
* 2 Tbs. extra virgin olive oil
* coarse salt and freshly ground pepper
* fresh parsley for garnish

Cook the pasta according to package directions, until al dente.  Drain, but reserve 1/4th cup pasta water.

In a medium skillet, heat the oil over medium-high. Add the garlic and bloom for about 30 seconds. Add the sausage and break up with a wooden spoon. Once cooked and pretty crumbled, remove from the skillet.

You might want to add a smidge more oil, followed by the spinach and swiss chard. Cook for about 3 minutes, until wilted. Add the sausage back to the pan. Add drained pasta and stir to combine. Add the pasta water to create a thin sauce. Taste and season with salt and pepper. Give the final dish a good drizzle of olive oil, top with parsley and even some fresh parmesan shavings.  Dinner. Is. Done.

, , ,

No comments yet.

Leave a Reply