Lets Eat Wursts

For our initial try of the sausages from The Wurst Kitchen, we opted for the first one I came to in the freezer - Chicken Cordon Bleu - which we just grilled and served with some parboiled then grilled sweet potatoes.

We thought the sausage was delicious even though it really didn't taste much like it's name.

Next, we wanted to use the Italian Sausage in a tossed pasta dish that included spinach and Bev found this recipe on the web which we adapted a little to suit our taste (mainly using all tomatoes and no chicken broth).

Sausage Pasta - Adapted from Allrecipes

Ingredients:
12 oz shaped pasta

1 tablespoon olive oil

1 pound Italian sausage, casing removed (from The Wurst Kitchen)

1 medium onion, chopped

½ cup diced yellow pepper (it needed to be used)

 2 tsp minced garlic

1 teaspoon dried basil

1½ cans tomato sauce (supposed to be diced tomatoes but I bought the wrong item)

10 ounce package frozen chopped spinach

1/2 cup grated Parmesan cheese, plus more for garnish

Directions:

1. Put pasta water on to begin heating up.

2. In a large skillet, heat oil and sausage and break apart. When separated add onions & peppers and cook until onions are soft and much of the liquid is cooked out.  Add garlic and cook for a few minutes.

3. Add tomato sauce, basil, and spinach and cook about 15 minutes until reduced a little and spinach is tender.

4. While sauce is simmering, cook pasta to al dente in a pot of salted boiling water.  Drain and return to hot pan.

5. Add sauce and cheese to pasta and stir well.  Plate and sprinkle with a more cheese and serve immediately.

It was delicious and a definite make again dish – two keeper pasta dishes in a row.  I think you could substitute you favorite fresh greens for the spinach – just sauté first to get out most of the moisture.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/30/17 Meal Date