This picture is misleading.
The tomatoes don't figure prominently in this dish. But they are what I am most proud of about this recipe because they were entirely my invention.
This is how I usually decide what to make: 1. Have a general idea in my head 2. Do a lot of research on sites/books I trust. Like a lot. Probably too much. 3.Think about it for awhile. 4. Look in my fridge. 5. Put all materials away and make my version.
So for this one, I read several recipes about broccoli rabe sausage pasta and then made this one up based on what I bought at the farmer’s market (turkey sausage, mustard greens, kale) and the fact that Mack somehow put two boxes of cherry tomatoes in our grocery cart without me seeing them. (He obviously thought they were balls. He loves balls so much! It's almost weird. )
Anyway, since tomatoes aren’t even in season I knew I had to do something to concentrate their flavor which is why I crushed the hell out of them, reducing them to a sticky, quite tasty, pulp.
Farmers Market Pasta
- I pint cherry tomatos
- ! tbsp oliveoOil
- ¾ lb sweet turkey sausage
- 1 head mustard greens
- 1 small head kale
- 1 clove of garlic
- 1 small yellow onion
- 1 lb Rigatoni
- 1 c parmesan
- ¼ c cream
- Heat olive oil in pan over med-high heat. Add tomatoes, cook for 10-15 minutes to soften. If they start to burn, turn down head. Use a wooden spoon to squash them down and release their juices. Turn to low and let them for another 10 minutes. Mash and scrape them some more until you have a loose paste.
- Blanch greens for 4 minutes then shock them in ice water.
- Cook sausage (out of casing) until almost brown (5-10 minutes). Add onion, cook for 5 minutes, and then add garlic. Cook for 10 minutes adding some water if dry. Add greens. Cook for a while adding water if needed.
- Cook pasta reserving 1 cup cooking liquid. Add pasta to sausage mixture along with water (1/4 cup at a time) to make it saucy. Add ¼ cup cream and one cup cheese. Serve.