MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Andouille Sausage, Beans & Greens
Categories: Pasta, Pork, Beans, Greens, Herbs
Yield: 5 servings
Salt & black pepper
1 lb Rigatoni
2 tb Extra-virgin olive oil; plus
- more for drizzling
12 oz Andouille sausage; diced
1 Shallot; minced
2 cl Garlic; minced
1 bn Collard greens; stemmed,
- leaves coarse chopped
1 tb Fresh thyme leaves
15 oz Can cannellini beans;
- drained, rinsed
1 c Fresh tomato; diced
1/4 c Flat-leaf parsley; chopped
1/4 c Chives; thin sliced
1 Lemon; zested, cut in wedges
- to serve
1/4 c Parmesan; grated, to serve
Bring a large pot of salted water to a boil. Add pasta
and cook until al dente according to the package's
Meanwhile, heat oil in a large heavy-bottomed skillet
over medium-high. Add sausage and cook, stirring
occasionally, until browned, 5 to 7 minutes. Add shallot
and garlic and cook, stirring often, until translucent,
about 2 minutes.
Add collard greens and toss to wilt, 2 to 3 minutes.
Season with salt and pepper. Add the thyme, cannellini
beans and tomatoes and toss to warm through. Season
again with salt and pepper to taste.
Reserve 1/2 cup pasta water and drain pasta. Return
pasta to the empty pot and set over medium-low. Add the
sausage mixture and toss to combine, gradually adding
the reserved pasta water as needed to create a sauce.
Remove from the heat and sprinkle with parsley, chives,
lemon zest and Parmesan. Season with salt and pepper to
taste. Divide among bowls, drizzle with olive oil and
serve with lemon wedges.
Recipe by Vallery Lomas
RECIPE FROM:
https://cooking.nytimes.com
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