Sunday, September 22, 2013

Andouille Sausage, Kale and Orecchiette Pasta

Hi friends. It has been a while! The hubs and I went to the farmers market yesterday and I was feeling a little bit inspired. Not to mention, a friend at work and I have been talking food lately and I found a fellow foodie at heart!!! We bought two beautiful bunches of kale at the farmers market and I just knew I had to make something for dinner with it. If you have never tried kale before, for some it may take a bit of getting used to, but I just love the flavor and the texture. No matter what you put it into, kale holds its own!! i looked in the freezer for sausage, and the first one I came across was Andouille. Now for this dish, you could use almost any type, Chorizo, Italian, Kielbasa, just the flavor of the dish will be altered slightly. It was a very simple dish, with minimal ingredients and it ended up being very flavorful. I hope you all enjoy!

2 Andouille Sausage links, sliced
2 Kale bunches, chopped
1 small red onion, diced
1 pk Crimini mushrooms, sliced
5 cloves garlic, minced
1 tbsp fresh thyme
1 tbsp crushed red pepper
1 cup White wine
1 cup chicken stock
1 cup heavy whipping cream
Salt and pepper to taste
1 lb orecchiette pasta

The andouille sausage I had was already precooked, so I didn’t have to brown it prior to cooking all of the vegetables. In a large pan, sauté the onions in some extra virgin olive oil, until tender about 4 – 5 minutes. Add the mushrooms and cook until soft. Stir in the garlic (I usually add this a bit later because I don’t want it to burn). Stir in the sausage and cook for about 5 to 7 minutes until the sausage begins to brown. Deglaze the pan with the 1 cup of wine. Stir in the chicken stock, thyme and crushed red pepper and bring to a simmer. Cook for about 10 minutes. When you have about 5 minutes left, stir in the kale, this will give the kale enough time to wilt. Stir in the heavy whipping cream and let the cream heat up. Serve over the orecchiette pasta. Top with grated parmigiana cheese.

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