4.06.2010

Metrocurean Cooks: Pasta With Sausage, Kale And Mascarpone

This is one of my go-to pasta dishes, inspired by a Food & Wine recipe. The addition of mascarpone cheese creates a simple velvety sauce that will make your friends think you worked harder than you did. It's a great all-season dish since you can find greens year-round. I sometimes use swiss chard, beet greens or dandelion greens, as well.

Orecchiette with Sausage, Kale and Mascarpone
serves 4-6

ingredients
1 pound orecchiette pasta
3 fresh spicy pork sausages, casings removed
4 tbsp extra virgin olive oil
1 large leek, white and light green parts, cleaned and thinly sliced
3 garlic cloves, minced
1 bunch of kale, ribs removed and chopped into small pieces
1 tsp red pepper flakes
¼ cup mascarpone cheese
parsley for garnish

preparation
• Cook the pasta according to the instructions in a large pasta pot. Drain, but don’t rinse.
• Meanwhile, in a large pan, cook the sausage over medium high, breaking it into small chunks with a wooden spoon. Drain on paper towels, and pour most of the grease out of the pan.
• Return the pan to medium heat, and add 2 tbsp olive oil. Add the leeks and garlic and cook until soft, about 5 minutes.
• In the pasta pot, heat 2 tbsp olive oil over medium heat and add the kale, tossing to coat. Cover and cook until just wilted, about 5 minutes.
• Add the cooked pasta, sausage, and leek and garlic mixture to the pasta pot and toss with kale to combine and heat through.
• Remove pot from heat. Add the red pepper flakes and mascarpone and stir to thoroughly combine all ingredients. Serve in large bowls and garnish with parsley.

green tip: Look for sausages that come from pigs raised without hormones or antibiotics.

8 comments:

Anonymous said...

Can you please explain how its "green" to look for sausages made witout hormones or antibiotics. And also WTF? Why would this be in a foodie blog. How about using local sausage, or how about using sausage you found at a local farmers market or having a relationship with a local farmer. or how about using high quality sausage, its no more "green" to use sausages without hormones. Get your facts right, before spurting off, I read this blog everyday and you have a responsibility to your readers not to spread bs propaganda.

Amanda said...

Wow, why are you so angry? I prefer buying meats from farms that raise their animals in as natural a way possible, without growth hormones or routine antibiotics, as opposed to less desirable concentrated animal feeding operations, which have a negative impact on the environment. A few of my favorite local sources are EcoFriendly Farms and Red Apron Butchery, both of which I've written about numerous times on this site.

Why would a "green tip" be on my blog? Because I care about the food I buy, what's in it and think you should too.

Anonymous said...

Let me guess no foie gras...no veal, either. The food police goes bizzaro again. Bourdain would spit on you.

Anonymous said...

Dude, why the hostility? Sounds like you don't understand the concept of natural eating. Foie gras is natural, even though some would say unethical. But Metrocurean was just saying that removing chemicals from food is usually a good thing. Semantics aside, I think maybe you should consider taking some xanax or other calming chemicals in your life.

Olesh said...

Overreact much? What is that first comment about? Quick question about the Kale. Not that they are all that different and I am sure they could be subsitituted, but which variety is preferred for the recipe?

Amanda said...

I usually go with standard kale but I like lacinato kale too - got some at Dupont recently. If you like more tender greens, chard is perfect and cooks/wilts faster.

trebclef20 said...

Tried the recipe. Really enjoyed the combo of flavors, but would have preferred it slightly saucier. Any recommendations for a good addition? I was thinking just some extra olive oil at the end, but I'm interested in your ideas.

Amanda said...

So glad you tried it, trebclef20! I'd add more mascarpone to get it creamier or even a little reserved pasta water. It's not an extremely saucy recipe, but adding those things would give you more.