snausages

In true chilly weather spirit, I made a few comforting dishes this weekend. And Vance worked almost all weekend - so I cooked, and cooked some more, and then a little bit more.

sausage & spinach ziti

10 ounces cooked rigatoni or penne

6 ounces baby spinach

6 ounces mozzarella, shredded

4-5 links Italian sausage (hot or mild), removed from casings

1 cup Parmesan cheese, shredded

1 small onion, diced

3 garlic cloves, minced

28 ounces chopped tomatoes with juice

1/4 cup pesto

bit of EVOO

In a heavy bottom pan, heat EVOO and sauté onion and garlic for about 5 minutes, add sausage - breaking it apart with a wooden spoon. Cook sausage for about 10 minutes then add tomatoes and juice and pesto - mix well. 

Season with salt and pepper. 

In a large bowl, toss pasta, about half to three quarters of both cheese and spinach. Add tomato-sausage mixture and mix with pasta. Pour into a prepared baking dish and bake for about 20 to 25 minutes at 375 degrees. 

sausage, kale & white bean soup

2 tablespoons olive oil

8 ounces pancetta, small cubes

small onion, diced

4 cloves garlic, minced

4-5 fresh thyme sprigs, whole

½ teaspoon red pepper flakes

1 head Swiss chard, (about 1 pound) trimmed, washed, and coarsely chopped

2-15 ounce cans cannellini beans, rinsed and drained

14.5 ounce can diced tomatoes w/basil, garlic and oregano (with juice, preferably no salt added)

5 cups chicken or pork broth

3 sausages, pan-cooked or grilled and chopped – I used Bratwursts and roasted 

them for about 10 minutes at 475 degrees

 S&P to taste

Heat EVOO and sauté pancetta for about 8 minutes until browned - remove from the pan, reserving fat in pan. Add onion, garlic, thyme and red pepper - sauté for about 10 minutes. When onion is translucent, add Swiss chard, tomatoes, beans, broth and sliced sausages. Bring to a light boil and then reduce to simmer for about 25 minutes.  

Stir in pancetta and S&P. 

These dishes are heart and pair very well with a simple salad and a crusty roll.

Enjoy your snausage!