Thursday, March 31, 2011

Chicken sausage, asparagus, and haricots verts pasta

This is a quick post illustrating how I adapt recipes according to what's laying around my kitchen. Tonight, I made this again. I didn't have broccoli, so I used a few rogue asparagus spears and haricots verts. It's perfectly healthy and took a grand total of twenty minutes. We are full and happy. You can be full and happy too! What's rattling around your fridge begging to be eaten?

4 oz pasta, we like rotini or fusili in this
2 cooked sausages, thinly sliced (I had chicken andouille, not homemade, sadly)
big pinch of red chili flakes
1/2 a shallot, finely diced
2 cloves garlic, minced
7 or 8 asparagus spears, cut into bite-sized lengths
handful of haricots verts, cut into bite-sized lengths
big splash of chicken stock, low sodium is ideal
handful of Parmesan cheese, finely grated or microplaned

Cook your pasta. Drain and set aside. While that's happening, saute your sausage in a nice wide pan with a little extra virgin olive oil until nicely browned. Add your chili flakes, shallot and garlic and allow to soften for a minute. Add the asparagus and some chicken stock. Season with a little kosher salt and freshly ground black pepper. After another minute, add the haricots verts. Don't cook the crap out of the veggies, you should be ready to eat about 3 minutes after you've added the asparagus. Moisten with more chicken stock if necessary, and add the pasta and cheese. Toss toss toss. Eat happily.

Serves 2, takes no time at all.

No comments:

Post a Comment