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Pasta with Everything

February 16, 2012

I made this pasta up as I went along. It all started with spicy chicken sausage and went from there. I’d say it was a hit all around since everyone was asking for seconds (and some thirds too). We had our organic delivery box this week so I used chard and yellow cauliflower from that, along with the spicy sausage. Use whatever ingredients you have on hand.  For the sauce, I used chicken broth, half & half and mascarpone. The mascarpone makes the sauce extra creamy–it is just delicious.

Here’s how I made it–


olive oil

spicy chicken sausage, 2-4 links (be sure to remove the casing)

garlic, minced

cauliflower, half of one head, chopped

chard, 3-5 large leaves, chopped

2 cups chicken broth

1 cup (or so) half & half

¼ cup mascarpone

pasta of your choice, cooked

flour or cornstarch (if you need to thicken the sauce)

While your pasta is cooking, heat another pan over medium-high heat and drizzle in a bit of olive oil. Brown sausage and break it into small bits as it cooks. Add garlic and chard and cook until chard begins to wilt. Add cauliflower, stir frequently. Pour in chicken broth and let everything simmer for a few minutes. Add the half & half and mascarpone. Let the sauce thicken up, add flour or cornstarch (dilute it warm water first) if you want to speed up the process. Give everything a good mix and toss with the hot pasta. Serve immediately.

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