• NYT E-Z Dinner - 23

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta w/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 Diced fresh tomato
    1/4 c Chopped flat-leaf parsley
    1/4 c Thin sliced chives
    1 Lemon; zested, cut in wedges
    - to serve
    1/4 c Grated Parmesan; to serve

    Bring a large pot of salted water to a boil. Add pasta
    and cook until al dente according to the packagerCOs
    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.

    By: Vallery Lomas

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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