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This Old Chef: Blog & Recipes

Sautéed Greens and Andouille Pasta

Posted on March 4, 2018 with 0 comments

 

I had some baby kale and baby spinach from the Test Kitchen...

I also had some garlic, onions, and 2 andouille sausages...

So...  I minced the onions and sautéed them in EVOO until soft.  Then I added the roughly chopped andouille and about 2 teaspoons of herbes de Provence.  When all of that started to brown, I de-glazed the pan with some white wine, and added a bit of chicken stock.

Then, in went the minced garlic and all of the greens.  They melted almost immediately...

I added smoked salt, black pepper, and red pepper flakes, and a splash of pasta water.  Finally, in went some almost cooked pasta (which finished cooking in the sauce).

Once the pasta was done, I turned off the heat and added the Parmigiano.  Not at all like pasta with Italian sausages and greens, but different in a way that makes me want it again and again...