Two events occurred on Wednesday within hours of each other. One…I discovered a fabulous pasta recipe. A recipe which probably owed a lot of it’s fabulousness to the 1/3 cup of heavy whipping cream. Second event – I loaded an app on my Ipod Touch to track calories and keep a log of my food.
That is soooo bad timing. Right? Really. What was I thinking?
But let me say, I don’t care. This pasta was wonderful. Super wonderful. I never knew that a sauce made only of cream and the juices left in the pan from sausage and greens could be so good. I’m going to keep this technique in the back of my mind. Though, with a nod to the new calorie app, I may try some half and half.
Subs – I didn’t have any mustard greens so I used spinach. Oh, and where did this Top Recipe (yes it get’s my highest rated category) come from…The Bon Appetit Cookbook: Fast Easy Fresh, but you probably already knew that, didn’t you!!
Farfalle with Bitter Greens and Sausage
- 1 T. olive oil
- 1 large onion, chopped
- 3 hot Italian sausages, casings removed (I used 2 because that’s all I had)
- 2 garlic cloves, minced
- 1 large bunch mustard greens, stemmed and cut crosswise into two inch pieces (about 4 cups) (I used spinach)
- 1/3 cup heavy whipping cream
- 8 ounces farfalle
- 1/2 cup freshly grated Pecorino Romano, plus extra for serving
Heat oil in heavy skillet over medium heat. Add onion and saute until soft, about 8 minutes. Add sausages and garlic, saute until the sausages are no longer pink, breaking them up with a wooden spoon. Add greens and stir until just wilted, about 3 minutes. Add cream and boil until slightly thickened, about 2 minutes.
Meanwhile, cook the pasta in boiling, salted water per package directions. Drain and add pasta to sauce, still in the Romano cheese. Season with salt and pepper and serve with additional cheese.