Tuesday, December 9, 2014
Christmas is right around the corner, the temperatures are dropping a bit, life is getting bit more hectic. We have a created a simple yet delicious kale, mushroom, and sausage pasta with a noisette sauce. This is a dish you can throw together at the last minute and satisfy a family!
*We used Casarecce pasta, it holds flavor nicely, but go ahead and used whatever kind you want!
Ingredients: serves 4
1 box casarecce pasta
2 heads kale
2 cups oyster mushrooms
4 Italian sausages
4 Tablespoons unsalted butter
2 Tablespoons ponzu
1 Tablespoon oil
A few inches of Salt
Start by cleaning and slicing both kale and your mushrooms separately. In a large sauté pan heat up your oil on medium high heat, and put all of your kale in. Using tongs, turn the kale so it evenly cooks for the first few minutes. Add the ponzu and let the kale cook down, turning every 5 minutes for about 25 minutes. Once the 25 minutes are up, add the mushrooms. Let cook an additional 10 minutes, turning every few minutes. Remove from pan, and set aside.
Depending on what kind of sausage you purchase, some are cooked first, others are raw; if cooked slice and brown. If not, poke small holes, cook all the way through, and then slice. Set aside.
Fill a pot with water and a pinch of salt. Once water has boiled add pasta and cook until just al dente about 9 minutes.
Cube your butter, and melt it in the same sauté pan as you cooked your kale on a medium heat. Cook until the butter becomes a light golden color, add a pinch of salt. When butter becomes the color, it becomes almost nutty and very delicious.
Once pasta is cooked, drain, and place into butter, and make sure all the pasta gets coated in butter. Next add kale, mushrooms, and sausage, and toss together! Sprinkle with extra salt to your taste!