Food & Wine Thursdays: A Summer Pasta Recipe

It’s hot out there and when it’s hot out, spaghetti with a heavy tomato or cream sauce is not the most appealing thought. Pasta is still a perfect quick summer dinner or potluck dish though and here’s a light but filling recipe that you can make in about 30 minutes.

What you’ll need: 12-16 oz package fresh or dried pasta (I prefer large noodles like pappardelle), 1 bunch green or red kale, 0.5 pound Italian sausage (chopped, casing removed), 2 cups cherry tomatoes, olive oil, garlic, salt, pepper, crushed red pepper (optional).

  1. Cook the pasta according to package instructions. After draining, toss with olive oil to prevent sticking and set aside.
  2. In a large saute pan, heat 2 tablespoons olive oil over medium heat.
  3. Add 2-3 cloves of garlic (chopped or crushed).
  4. Add 1-2 teaspoons crushed red pepper (optional)
  5. Add sausage. Season with 1 teaspoon salt and 4-5 twists cracked black pepper.
  6. While garlic and sausage is cooking, chop the kale. Chop the thicker stalks smaller, the leaves larger.
  7. Add kale and saute until tender (about 10 minutes).
  8. While kale is cooking, cut the cherry tomatoes in half.
  9. Reduce heat to low, add cooked pasta to pan and stir to incorporate.
  10. Add goat cheese and stir to incorporate.
  11. Cook until pasta is warmed through and goat cheese is melted, stirring regularly.
  12. Remove from heat and gently stir in the fresh tomatoes.

What’s that? Wine recommendation you say? How about any medium to full-bodied aromatic white wine from Spain, Portugal or Central/Eastern Europe? Try white Rioja, Austrian Riesling, dry Furmint, Arinto, or Vinho Verde. Also good with white Burgundy or un-oaked California or Oregon Chardonnay. If you want a red wine, try it with cooler-climate Pinot Noir from Burgundy, Willamette Valley or Central Europe.

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About David D.

I'm a wine professional. Like a real one who makes most of his living in wine and have for most of my adult life. I also write, but you can see that.
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