Saturday, October 27, 2007

Farmer's Market Pasta

It was beautiful-- again, I didn't have my camera on me.

Roast a variety of heirloom tomatoes, tossed with salt, pepper, and dried thyme, in a 400 degree oven for about 20-30 minutes. They should begin to break down but maintain their shape.

Saute an onion and spicy bulk sausage (~1lb) until brown. Add 1/2 can tomato paste, stir to combine; add 1c dry red wine, stir, and reduce until alcohol evaporates. Add roasted tomatoes and stir. Add shredded kale or other cooking greens (about 1 bunch) and cook until kale just wilts. Toss with fresh garlic-parsley pappardelle (Pheonix Pastificio) and serve with freshly grated parmesan.

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