One of the challenges of belonging to a CSA is trying to decide what to do with the vegetables. Eating locally and in season, most likely, means eating the same things for several weeks in a row. We have been getting adorable little cabbages and I've used it every way imaginable. Truth be told, I was getting a little tired of the cabbages, I had all ready made larb, twice, and slaw at least a billion times. My go-to dish is always pasta. Really is there anything so malleable as pasta?
I had some spicy thai chicken sausage in my freezer. And for those of you who came here hoping that I was going to show you how to make spicy thai chicken sausage, I'm afraid, that it was purchased. But when it tastes as good as this sausage, I really can't be bothered to make it myself. Though I do have the handy dandy sausage attachment for my mixer and have cranked out a homemade sausage or two in the past.
This dish is so similar to my other pasta dishes it's embarrassing, but yet it came out totally different, since I took it in sort of an Asian slant. To add a little extra something at the end, I topped it with toasted sesame seeds. I have to say that I think they made a huge difference, kind of like a little fresh salsa or pesto really perks up a dish, the toasted sesame seeds added a lot of flavor. I have got to remember to add these final touches, sometimes they really make a dish.
Spicy Thai Sausage and Cabbage Pasta
½ pound linguine (or whatever you have in the pantry)
1 onion, chopped
2 cloves garlic, minced
1 lb spicy thai chicken sausage (or your favorite kind of sausage)
3-4 cups thinly sliced cabbage (a mix of purple and green is pretty)
¼ cup chicken stock
3 tablespoons sesame seeds
salt and pepper to taste
Cook pasta in boiling salted water, per package directions.
In a large skillet brown the sausage, breaking it up as it browns over medium high heat. Remove to a bowl. Add onion and garlic to pan in the reserved sausage grease (if needed add a little canola oil, I didn't need to). Saute for about 3 minutes until onion starts to soften. Add cabbage to pan. Saute for about 2 minutes until cabbage becomes glossy, add chicken stock, cover and simmer for about 3-5 minutes until cabbage is crisp tender. Remove lid (be careful of the steam!) and add the sausage back in. Stir to combine.
While the flavors are blending, toast the sesame seeds in a dry skillet over medium high heat, until they turn golden. Add drained pasta to skillet (I like to just scoop it out, so that a little pasta water clings to it, and kind of thickens the sauce). Toss pasta with the cabbage sausage mixture. Salt and pepper to taste. Serve topped with toasted sesame seeds.
This was pretty taste and really quick and easy. The sausage is really well flavored so I didn't even have to add any extra seasonings, other than the garlic. This will be my entry for the weeks Presto Pasta Nights , hosted this week by Gay at A Scientist in the Kitchen.