Weeknight Pasta
An easy-peasy dinner that’s good anytime. We’ll say a “kale yeah” to that.
ACTIVE: 35 minutes
SERVES: 4
SPECIAL EQUIPMENT: dutch oven, tall-sided pot
SERVES: 4
SPECIAL EQUIPMENT: dutch oven, tall-sided pot
Ingredients
- 1 package Phil’s Finest Kale Chimichurri Chicken Sausage
- 2 ea shallots, thinly sliced
- 1 cup white wine, vermouth or chicken broth
- 1 box DeCecco Fusilli no. 34
- 1 chunk Parmigiano Reggiano,
finely grated - 1 tsp Black pepper, cracked
- 1 tbsp EVOO plus as needed for finishing
Method
- Fill your tall-sided pot with water, cover with lid, and set over high heat to bring to a boil. Add a big pinch of salt to the water as it heats.
- Set your dutch oven over medium heat, add olive oil.
- While your dutch oven is heating up, slice your chicken sausages into ¼ inch thick coins. Add the slices to the hot oil and fry until golden & crispy. Remove.
- When your water comes to a boil, add pasta and cook for 9 minutes, stirring occasionally.
- In the same oil, add sliced shallot and cook, stirring continuously, over medium heat until soft and slightly golden. Add your cooked chicken sausage back and stir. Deglaze with white wine/vermouth or chicken broth and simmer until liquid is completely absorbed and reduced.
- When pasta is cooked, remove from heat and strain in a colander. Immediately add the cooked pasta to your dutch oven along with grated parm and cracked black pepper, stir to incorporate.
- Serve in a wide, flat bowl with more parm and a drizzle of olive oil on top.