Haven’t been posting much lately… No real reason Just lazy!
I bought some chicken sausage and didn’t feel like making some of my usuals with it.. so i scoured the internet and this recipe popped up. Don’t remember the last time i ate or made a carbonara! But this came out really good!
Spaghetti Carbonara with Chicken Sausage
adapted from cleaneating
- 1 tsp olive oil
- 1/2 lb haricot verts
- 2 large shallots, sliced
- 1/8 tsp sea salt
- 1/4 tsp fresh ground black pepper, divided, plus additional to taste
- 2 cloves garlic, chopped
- 2 3-oz links all-natural, cooked chicken sausage, diced
- 2 large eggs
- 1/2 cup grated Parmesan cheese, divided
- 1 box spaghetti
- Bring a large pot of water to a boil. Meanwhile, in a large nonstick skillet on medium-high, heat oil. Add haricot verts, shallots, salt and 1/8 tsp pepper and sauté for about 4 minutes, stirring frequently, until lightly browned. Add 1/3 cup water and cook for 3 to 4 minutes more, until veggies are crisp-tender and liquid evaporates. Reduce heat to low, add garlic and cook, stirring constantly, until garlic has softened, about 30 seconds. Transfer to a medium bowl.
- Increase heat to medium and add sausage to skillet. Cook for about 3 minutes, stirring frequently, until lightly browned and heated through. Add to bowl with haricot verts.
- In a small bowl, whisk eggs. Stir in 1/4 cup cheese and 1/8 tsp pepper; set aside. To boiling water, add pasta and cook al dente according to package directions. Drain and return pasta to pot, off of the heat. Immediately add egg mixture to hot pasta and stir vigorously until thickened and creamy, about 1 minute. Add veggie mixture and stir to combine. Season with additional pepper. Divide among serving bowls, top with remaining 1/4 cup cheese, dividing evenly.
the original recipe here called for oven roasted tomatoes which i didn’t have nor had the time to roast. so i just used plain cherry tomatoes… this came out eh.. maybe if you use the oven roasted tomatoes it’ll be better 🙂
LEMON PESTO PENNE
adapted from pinchofyum
1 box pasta
one bunch broccoli rabe
1 cup cherry tomatoes, halved
1 teaspoon minced garlic
¼ cup pesto
¼ cup feta cheese
juice of ½ lemon
fresh basil, cut into ribbons
Cook the pasta according to package directions. Add the broccoli rabe to the pot of boiling water for the last 1-2 minutes of cooking. It should turn bright green. Drain and return to the pan over medium high heat.
Add the tomatoes and garlic to the pan with the pasta and broccoli rabe; saute 1-2 minutes or until fragrant. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.
This was a really yummy option for a quick weeknight dinner.
Italian Sausage and Kale Pasta
adapted from nutmegnanny
1 pound pasta
Kosher salt, to taste
1/2 cup shredded Parmesan cheese, divided
1 package chicken sausage, sliced
2 tablespoons olive oil, more will be needed later
1 small yellow onion, diced
1 cup halved cherry tomatoes
2 cups chopped kale
3 cloves garlic, minced
1/3 cup minced fresh basil
Fill a large pot with water and set over high heat. Once the water is boiling add in a heavy pinch of kosher salt and pour in pasta.
Cook the pasta according to box directions, drain, add back to the pot, drizzle with a little olive oil and stir in 1/4 cup Parmesan cheese. Set aside until you are ready to combine with the meat mixture.
While the pasta is cooking start making your sausage mixture.
In a large skillet brown sausage
Add 2 tablespoons olive oil to the sausage pan and add in onions and tomatoes. Sauté for a few minutes until the onion and tomato starts to soften.
Add in kale and sauté until the kale is soft. Add garlic to the pan and cook for 30 seconds until the garlic is fragrant.
Pour in pasta and stir to combine. If the mixture is dry drizzle on a little more olive oil and stir in basil. Sprinkle the top with remaining Parmesan cheese and serve hot.
This was super yummy and best of all got to use spinach and goat cheese from our csa box!
Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta
adapted from howsweeteats
1 box pasta
2 tablespoons olive oil
2 shallots, sliced
1/4 teaspoon salt
2 teaspoons brown sugar
12 ounces fresh spinach
3 tablespoons unsalted butter
2 garlic cloves, minced
6 ounces goat cheese, crumbled
a pinch of crushed red pepper flakes
Bring water to a boil for pasta and prepare according to directions.
While the water is coming to a boil, heat a large skillet over low heat and add olive oil. Add the shallots and salt, stirring to coat. Cover and cook for 10 minutes, stirring occasionally. Add the brown sugar and cook for 5 minutes more. Be sure that the pasta is cooking by this time.
Add the spinach to the skillet with the shallots and toss. Stir continuously until the spinach is wilted, about 5 minutes.
Heat a small saucepan over medium heat and add the butter. Whisk constantly until the butter begins to brown. The minute you see brown bits appear in the bottom of the skillet, remove it from heat and whisk for another 15 seconds. Add the minced garlic to the brown butter and whisk for 30 seconds.
Add the cooked pasta to the skillet with the spinach and shallots. Toss well, then add the garlic brown butter and toss again. Crumble the goat cheese into the pasta and stir. Sprinkle with the crushed red pepper. Serve immediately.
This one was just ok.. The beans were redundant..
Sweet Apple Chicken Sausage Pasta
adapted from iowagirleats
1lb gemelli or other short cut pasta (reserve 1/2 cup pasta cooking water)
4 Tablespoons extra virgin olive oil
1 large shallot or 1 small onion, chopped
12oz Chicken Sausage, sliced
1 sweet apple (about 1 cup), chopped
4 cloves garlic, minced
pinch red chili pepper flakes
salt and pepper
15oz can Cannellini beans, drained and rinsed
1 cup chicken broth
1/3 cup fresh grated parmesan cheese
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside.
Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then saute until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then saute until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute.
Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.
I’ve actually had this recipe for a long time. I cut it out of a cooking light magazine a really long time ago. I pulled it out of my recipe box. Yes an actual box. I hadn’t made it in awhile though! For some reason it. Am our better than I remembered yum!
peppery pasta with arugula and shrimp
adapted from cooking light
1 tablespoon minced fresh garlic, divided
1 1/4 teaspoons black pepper, divided
1/2 teaspoon salt, divided
1 (5-ounce) package fresh baby arugula
4 quarts water
8 ounces uncooked linguine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp, cut in half horizontally
2 tablespoons minced shallots
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1/2 cup (2 ounces) shaved fresh Romano cheese
1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.
3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.
4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.
I originally posted this recipe a long time ago, but for some reason the picture is gone! Here is a picture from when I made this in April. Still super yummy!
Whole Wheat Pasta Arrabbiata with Arugula
Kale was on sale at the grocery store and looked pretty good so I grabbed a bunch. This came out really good and was quick to make!
Goat Cheese Lemon Pasta with Kale
adapted from twopeasandtheirpod
1 box pasta pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste
1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.
3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.
This was super yummy! I left out the mushrooms the original recipe calls for since we’re not mushroom fans!
Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage
adapted from amusing foodie
1 box farfalle (bow-tie pasta)
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
3 cloves garlic, minced
2 green onions, chopped
1 cup fresh spinach, rough chopped
1 teaspoon + 2 tablespoons kosher salt
⅛ cup all-purpose flour
1 cup whole milk
1 cup chicken broth
⅛ cup fresh basil, chopped
½ cup freshly grated Parmesan
1 package chicken sausages, pan seared and sliced
Set a large pot of water to boil over high heat.
Warm the olive oil and butter in a large, deep skillet over medium-high heat.
Once the butter has melted, add half the onions andthe garlic to the skillet, and saute them for 5 minutes, stirring occasionally.
Add the spinach and the salt, and continue sauteing until the spinach has wilted – about 2 minutes.
Add the farfalle and 2 tablespoons salt to the boiling water in the large pot, and cook to al dente.
Meanwhile, stir the flour into the spinach mixture in the skillet (it will look a little pasty) and the continue to saute it for another minute to get the floury taste cooked out.
Pour the chicken broth and the milk into the skillet, stirring the mixture to combine. Bring it to a boil, and continue to stir the sauce until it’s thickened and bubbly. Add the Parmesan, and stir until it’s melted – 1 minute more.
Once the pasta is al dente, drain it and then add it to the sauce, tossing to coat the pasta.
Add the sausage, remaining onions and the basil, and give it one last toss.
This was super yummy! That’s all I’ve got
Chicken Sausage and Broccoli rabe Pasta
adapted from crumbblog
1 bunch broccoli rabe, roughly chopped
1 lb orecchiette pasta
1 tbsp olive oil
1 lb chicken sausage, sliced
Pinch or two red pepper flakes
2 cloves garlic, minced
½ cup grated Parmesan cheese
In a large pot of boiling salted water, blanch the broccoli rabe until stalks are bright green and tender-crisp, about 3-4 minutes. Don’t drain – you’ll need that cooking water shortly. Instead, use a slotted spoon to fish out the broccoli rabe and quickly transfer to an ice-water bath to stop the cooking process.
Stir pasta into the broccoli rabe cooking water, and cook until al dente. Reserve 1 cup of cooking liquid, then drain the pasta into a colander. Set aside.
In a large, deep skillet, heat the oil over medium-high heat. Add sausage and cook for about 8-10 minutes or until golden brown and cooked through. Stir in garlic and red pepper flakes and continue cooking for 1 minute or until fragrant.
Add cooked broccoli rabe and pasta, and toss to combine. Stir in reserved cooking liquid, a few spoonfuls at a time, until the pasta is lightly coated but not too saucy. Sprinkle with Parmesan, and season to taste with salt and pepper.