Pasta With Sausage And Dandelion Greens Food

DANDELION PESTO AND SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot.
• Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water.
• Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. Season pesto with salt and black pepper.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.

PASTA WITH DANDELION GREENS, GARLIC, AND PINE NUTS

Steps:

• Bring a large pot of well-salted water to a boil.
• Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
• Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
• Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
• Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.

SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
• Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

PENNE WITH SAUSAGE AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

RIGATONI WITH GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, 8 minutes. Drain, reserving 1 1/4 cups of the pasta water.
• Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.

GREENS AND ANDOUILLE

Steps:

• Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
• Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.

PASTA WITH SAUSAGE AND DANDELION GREENS

Steps:

• Bring a pot of salted water to a boil over high heat. Add the dandelion greens to the pot and cook, stirring, for 5 minutes. Drain. Heat the olive oil in a saute pan over medium-high heat. Add the onion, garlic, tomatoes and saute until browned, about 2 minutes. Add the cooked dandelion greens to the pan, stirring to coat them with the oil. Season with salt, red pepper. Cover with a lid and lower the heat. Cook for about 10 minutes then add the sausage meat. Cook until the fat begins to render. Raise the heat and add the wine to the pan. Add tomato paste. Cook until the alcohol evaporates, about 3 minutes, then add the dandelion greens, stir, and cook over low heat for 10 minutes. Meanwhile, bring another pot of salted water to a boil and cook the orecchiette until al dente, about 7 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta. Transfer it to a big bowl and add the sauce, mixing as you do. Add a bit of cooking liquid to help it emulsify. Finish by topping with grated Pecorino Romano and black pepper and serve family style at the table.

ORECCHIETTE WITH DANDELION, SAUSAGE, AND LEMON ZEST

Steps:

• Bring a pot of salted water to a boil over high heat. Add the dandelion greens to the pot and cook, stirring, for 5 minutes. Drain. Heat the olive oil in a sauté pan over medium-high heat. Add the garlic and sauté until browned, about 2 minutes. Remove the garlic form the pan and discard it. Add the cooked dandelion greens to the pan, stirring to coat them with the oil. Season with salt, red pepper, and lemon zest. Cover with a lid and lower the heat. Cook for about 20 minutes or until the vegetables are tender. Place the sausage meat in a large skillet over low heat. Cook until the fat begins to render. Raise the heat and add the wine to the pan. Cook until the alcohol evaporates, about 3 minutes, then add the dandelion greens, stir, and cook over low heat for 10 minutes. Meanwhile, bring another pot of salted water to a boil and cook the orecchiette until al dente, about 7 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta. Transfer it to a big bowl and add the sauce, mixing as you do. Add a bit of cooking liquid to help it emulsify. Finish by topping with grated Pecorino Romano and black pepper and serve family style at the table. VINO The potent flavors of sausage and dandelion greens demand a full-bodied California Cabernet.