pasta with pangritata
You know those days you don’t eat anything because you are too lazy? Then 5 o’clock rolls around and you are on the verge of collapse and literally have no kcals left in your system from your midnight snack last night to make dinner?
Well, I never have those days.
But I think everyone can understand the need for a quick, easy, starchy dinner dish that you can overeat and not be able to rationalize later on (health-conscious eating is for suckers).
My go-to is pasta, and this one is easy. Have you seen any of the twitter recipes? Normally it’s hard to write a recipe in 140 characters or less, but I’ll give it a try, because this recipe is so simple:
saute 2 chx sausg 2 cup kale 2clv grlic cook pasta saute 1/2 cup breadcrmbs + pnch rosmry, top pasta w/ saute + b.crmb mxtr, + chz
Boo-yah! And with ten (10!) left over.
But in case you don’t like weird, made-up puzzles, here’s the overly descriptive recipe:
Easy pasta dinner with chicken sausage, greens, and pangritata :
1 tbsp olive oil
2 links chicken sausage
2 cups of kale
2 cloves garlic
pasta for 2 (I realize this is unprofessional, but I really think this dish works with any pasta, from macaroni to spaghetti. Shoot, maybe even lasagna, but that would be hard to work)
1 tbsp olive oil
1/2 cup breadcrumbs
The short, but magical journey:
1. Saute 2 links of chicken sausage (I use the Al Fresco chipotle chorizo flavor, which is amazing and just a tad spicy), 2 cups of either kale, spinach, or arugula (Or twist things up. Just add a veggie, for the pretty colors if not for your health), and 2 cloves of garlic in a tablespoon of olive oil. Add more olive oil if your sauteed goods begin to burn (things happen). (*You can set these aside if your pasta is taking a while to cook, but try to keep them warm.)
2. Cook your pasta according to your instincts. Package instructions are for newbs.
3. To make the pangritata, heat about a tablespoon of olive oil in your skillet (either after the veggies and sausage, or in a separate one while they cook). Add a 1/2 cup of breadcrumbs (okay, that’s a lot, but I end up adding more pangritata to my pasta constantly. So yummy.) and saute in the oil until golden brown, about 2 minutes. Set aside and sprinkle in crumbled rosemary.
4. To assemble your dish, top pasta with sauteed goods, and pangritata on top. Mix together and top with some parm. Enjoy this with wine. (I added this to the ingredients with careful consideration, because it’s delicious.)
-Okay, to tell you the truth I really don’t measure. So proceed with caution.
(But this should be about right.)