Wednesday, October 17, 2012

Fettuccine with Chorizo and Kale- Part Two.

So let's start where we left off in Part One.....


I have been in a pretty serious post wedding relationship with pasta lately. Maybe it was all the pre- nuptial protein shakes and salads, or maybe it is simply because it is the most delicious, versatile food ever. Whatever it is- we are in love.

So, there I was, cooking Richard some mussels, completely captivated by the heavenly scent of chorizo... when I got the best idea ever....

Mussels with Chorizo and Kale.... minus the mussels.... plus PASTA.

That's right......
I whipped out a pot of boiling water faster than you can say "fat kid."

Fettuccine with Chorizo and Kale

This is literally the EXACT same recipe as Mussels with Chorizo and Kale, but over pasta and without mussels.

1 pound of chorizo, chopped and casings removed
1 onion, thinly sliced
3 cloves of garlic, smashed
1 cup of kale, coarsely chopped
1 cup of white wine
Lots and lots of chopped parsley
Salt and pepper
Olive oil

In a large sauté pan, heat olive oil and sauté sliced onions and chorizo for about 6 minutes.
Add kale and sauté until wilted, about 4 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Add wine and reduce until a nice sauce consistency. 
Season with salt and pepper. 
Spoon sauce over fettuccine and top with lots of chopped parsley.


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