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My father loves to watch cooking shows and is often inspired to try out a new dish he sees prepared on a show. Today he drew inspiration from Weir Cooking in the City a program of public television KQED in San Francisco. Joanne Weir used to work at Chez Panisse and now teaches cooking classes in the city.
This simple recipe of pasta, sausage, Parmesan cheese and rabe or kale is very easy to prepare and delicious. After indulging tonight we all agreed that it was a keeper.
Ms. Weir’s recipe calls for broccoli rabe, which wasn’t available, but kale made a perfectly fine substitution. Kale can be quite bitter on its own, but included in this dish there is no trace of bitterness; it is an accent of flavor to the sausage and cheese.
Shell Pasta with Sausage and Greens Recipe
Ingredients
- 1 lb. shell or ear-shaped "Conchiglie" pasta
- Salt
- 1 1/2 cups water
- 3/4 lb Italian sausage, sweet or hot, or a mixture of both
- 12 oz bunch of kale, broccoli rabe, or other green, chopped (if using kale, or leafy green, remove and discard center stem)
- 2 green onions, chopped
- 6 garlic cloves, minced
- 1/4-1/2 teaspoon hot red pepper flakes
- 1/4 cup grated fresh Parmesan cheese
Read More: Shell Pasta with Sausage and Greens
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