It’s Five Ingredient Friday!
But first we need to talk.
Okay. I swear I wasn’t aware of it at the time. I wasn’t. But when I sat down to edit my photos, the one right below in particular, I saw it. And I laughed. And laughed. And laughed and laughed and laughed. And nearly barfed. And then got nervous about our relationship.
No one should ever photograph sausages. Or at least I shouldn’t. Ever ever ever. The embarrassing thing is that I’ve probably photographed them 26,375 times on this internet blog website URL and never thought diddly do da about it!
Like, I’m so icked out my eyeballs are bleeding.
But hold on! Let me tell you why I did it. I get these sun-dried tomato chicken sausages from Trader Joe’s, and in person they’re seriously gorgeous, which is totally disturbing to vocalize, but they are. So I have no idea why they look so disgusting on camera. Well, I do. I mean, they’re sausages for crying out loud. And we’re done talking about this, aren’t we?
It’s Five Ingredient Friday!
Okay one more thing before we move forward. The garlic in the above picture was not harmed in the making of this pasta dish. The sausage aroma taekwondo’d my nostrils so hard, out it came. But I replaced the garlic with a criznap ton of parmesan cheese, so we’re still coo, right? Coo, coo.
It’s Five Ingredient Friday!
Onetwothreefourfive, people. Das it. One through five.
One – sun-dried tomato chicken sausages. BAM.
Two – baby kale and spinach mix. BOOM.
Three – dehydrated (or sun-dried) tomatoes. BANG.
Four – fettuccine. BING.
Five – Parmesan cheese like a mo’fo’. BARNG.
WHAT, IT IS A WORD.
Hi, baby.
Let’s get to know each other.
It’s Five Ingredient Fri! – okay.
Sun-Dried Tomato Chicken Sausage Pasta:
What it took for 4:
* 4 sun-dried tomato chicken sausages, casings removed (got mine from Trader Joe’s)
* 6 cups baby kale and spinach mix
* 1/2 cup dehydrated (or sun-dried) tomatoes
* 8 fettuccine nests (or a pound of pasta)
* 1/2 cup grated fresh parmesan, plus more for garnish
Heat a large skillet over medium high. Add the chicken sausages and break up using a wooden spoon; brown all over.
Add the baby greens and dehydrated tomatoes; toss to wilt greens.
In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve about 1/2 cup of pasta water and drain the rest.
Add the pasta to the sausage skillet and toss toss toss to combine. Add as much pasta water as you need to make a sauce. Add the parmesan and toss some more. See that nice color? ugh.
Taste it. I mean, the chicken sausages are so full of flavor, but if it needs a little salt, ger fer ert.
Serve and annihilate.
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