Sausage & Kale Calamarata

Tip: Read directions completely before preparing.

Ingredients
1 500g pack Calamarata dried pasta
2 tablespoons, sea salt

For the sauce
3 tablespoons , Extra virgin olive oil
2, garlic cloves sliced
½ teaspoon, chili flakes
1 large, yellow onion, diced
1/4 cup, white wine
4, Sweet Italian Sausages, (Mild or Hot, your preference)
¾ pound, fresh kale
4 tablespoons, Parmigiano Reggiano cheese
Salt to taste

Directions:
Fill a large pot with 1 1/2 gallons of water and bring to a boil.

Heat a pan and add a tablespoon of the olive oil, chili flakes and garlic. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate.

Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes

Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.

Once pasta water is boiling, add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, try one noodle before draining, you want to cook it ‘al dente’.

Once pasta is ready, drain but keep about ¼ cup of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.

Drizzle with the remaining olive oil and garnish with shaved Parmigiano Reggiano cheese. Enjoy!! 

Spinach and Orzo Salad

This past weekend I visited the Farmer's Market, in Bentonville, AR.  I found some fresh garlic bulbs and used them in this recipe!  The garlic was so fresh and I also found spinach, sweet onions, goat cheese and many other fresh farm grown ingredients.

Tip:  Read directions completely before preparing.

Ingredients:

1 large lemon

3 tablespoons olive oil

2 fresh cloves garlic, paper thin sliced

5 ounces, organic baby spinach leaves (Large Packaged Container, Prewashed)

8 ounces, orzo, cooked as per instructions, drained and cooled

1 – 6 ounce can small black olives, drained

1 – 8 ounce package, feta cheese, liquid drained, and chopped

8 ounces, Sliced Honey Ham, chopped

1/4 cup red onion, paper thin sliced

pinch salt

pinch freshly ground black pepper

Directions:

Completely zest the lemon and add to large mixing bowl.  Then squeeze the juice from half the lemon, adding to bowl.  Being careful not to drop lemon seeds into bowl when squeezing.  Add olive oil, and sliced garlic, then mix thoroughly.  Add the rest of the ingredients into bowl.  Toss thoroughly and combine.  Enjoy!

Servings:  8

Chicken Fettuccine Alfredo

Tip:  Read directions completely before preparing.

Ingredients:

16 oz package fettuccine pasta
2 large chicken breast, cubed

1 tablespoon olive oil

1 stick butter
1 shallot, minced or 1 1/2 tablespoons dried minced shallots
1/4 cup white wine

1 cup heavy cream
1 cup finely grated Parmesan
1 teaspoon parsley flakes

pinch nutmeg

1/4 cup pasta water

red pepper flakes (optional)

Directions:

Cook the pasta according to directions, drain and set aside.  Reserve 1/4 cup of pasta water. 

Cube chicken breast into 1 - 1 1/2" cubes and set aside.  I brine my chicken breast overnight in salt water. It keeps them juicy and not dry up when cooking!

In a large skillet, add olive oil and heat over medium high heat.

In the same skillet, add chicken and lightly brown.  Remove from pan and set aside.

Add white wine, stir and let it almost evaporate.

Add shallots and sauté about 3-5 minutes.

Immediately, add stick of butter to the same skillet and melt the butter, over medium high heat.

Add very small pinch of nutmeg and cream to pan and bring to a boil.  Cook about 5 minutes, until sauce reduces slightly.

Add chicken and stir and coat the chicken.

Add the parsley flakes and stir.

Add cooked pasta, reserved pasta water, and half of the Parmesan cheese.  Stir well to combine and melt cheese.  Serve Immediately and sprinkle with remaining Parmesan cheese and red pepper.  Enjoy!

Tip:  Fresh Alfredo sauce made with fresh ingredients is delicious, and very easy to make, so cooks should resist purchasing it in a jar.