April 4, 2012
Simple Spring Pasta: Wild Mushroom Kale and Sausage over Tagliatelle
The other day we found ourselves without any plan of what to make for dinner. Bryan was in the mood for something light, fresh, healthy, and in season. He wandered into Eataly and picked up whatever looked good, and pieced together this delicious pasta dish. Kale is definitely in season now, and it looked great, so that was added to the dish. There was also a wide array of wild mushrooms. He picked up some oyster mushrooms, blue mushrooms, and lobster mushrooms. The sausage was freshly made, so he grabbed some of that. And then of course, the base - fresh, whole wheat tagliatelle seemed like the perfect vessel to carry all of these beautiful ingredients.
So this pasta dish of wild mushrooms, kale, and sausage in a white wine butter sauce was born, and now we'll share it with you. It's a light, quick, and simple dish, but one that really satisfies. The whole wheat pasta actually is an important contributor here as it's earthy flavor adds another layer of complexity to the dish. If you're unable to find wild mushrooms, any mushroom would suffice. Baby portobello's would be great, or shittake, or any other kind. And if you want to leave the sausage out, just add a little extra salt and fennel to make up the difference.
Making the Dish
4 oz mushrooms, chopped
1 link sweet Italian pork sausage, removed from casing and crumbled
1 bunch kale, sliced into ribbons
2 cloves garlic, sliced
1 tsp chile flakes
1/2 lb whole wheat pasta
2 tbsp butter
1 tbsp olive oil
1/2 cup white wine
Pecorino romano to garnish
Salt and pepper to taste
Once the sausage is cooked through, add in the kale, and stir everything together. Cook until the kale is wilted. Remove from heat.
One Year Ago: Fettuccine with Lamb Ragu