We started with this recipe by Emeril Lagasse but of course diverged in the name of using stuff around the house. Our ingredient list was more like this:
1/2 pound cooked elbow macaroni
1 teaspoon olive oil
2 medium onions, cut into small dice (about 2 cups)
2 cups red bell pepper, seeded and chopped
1/2 teaspoon salt, plus more for the pasta water
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon crushed red pepper
1 1/2 pounds sausage without casings, compensate with Italian seasoning if not Italian
4 garlic scapes
1 giant head of escarole, cut into bite-size pieces
1 head of curly endive, cut the same
1 jar of cheesy tomato sauce
The short version of the instructions: While you're cooking the pasta, cook the aromatics down. Add the sausage and break it up as cooks. Add the greenery and remainder of the seasonings. When those are cooked add the pasta and sauce, then make sure everything is cooked through.
To see the finished product you'd never guess the huge amounts of greenery that went into the pot. And despite using half the pasta I would say that you could get away with even less.
No comments:
Post a Comment