This is one of my (and Fritz’s) absolute favorite meals to make when we are in a hurry but very hungry. The best thing about a pasta bowl is that you can completely mix it up every time, and it always tastes great!
My basic recipe goes like this:
- onion and garlic are sautéed together;
- add sausage (any kind you want);
- add greens and cook together while the pasta boils;
- toss in pasta, and top with a little cheese if you want.
I love using bitter greens like kale, chard, escarole, or collard greens in these types of recipes because I’m not a big fan of them raw but don’t mind them at all when cooked–especially when cooked with sausage and cheese, obviously. That way I can mix it up from the usual baby spinach and get some different nutrients.
(serves two very hungry people)
- 2 cloves garlic;
- 1/2 onion (we were out of onions today, but I would have used some if I had it!);
- 3 links chorizo sausage (maybe about 1/2 lb), casing removed;
- several heaping handfuls kale, roughly chopped;
- 6 ounces uncooked whole-wheat pasta (I usually use penne or rotini);
- 1-2 ounces mozzarella cheese to top.
- Bring a pot of water to boil, then add the pasta and cook until al dente.
- Saute the garlic and onions in a dash of canola oil, then add the sausage. I like to take off the casing so I can crumble the sausage as it cooks, but you could also slice it. Add the kale and cover, allowing the kale to cook down until tender and the sausage is fully cooked.
- When the pasta is ready, drain it and toss it into the pot with the sausage mixture. Top with the cheese and season with salt and pepper to taste.
You gotta love a big bowl of hearty pasta and veggies, ya know?
The kale and cheese is my favorite part of this meal, and Fritz likes the chorizo the best. What a perfect pair. Oh… and watch out for cat burglars (ha!).