Lunchbreak: Portabella, Bacon Sausage, & Kale Fettuccini

Midday News

Lance Avery – Founder/Chef, Big Fork Brands

http://www.bigforkbrands.com

Recipe:

Portabella, Bacon Sausage, & Kale Fettuccini

4 servings

Ingredients:

3 links Big Fork Bacon Sausage (portabella, hickory & applewood, or cracked black pepper), sliced lengthwise twice, then chopped

2 large portabellas, sliced thin

2 cloves garlic, smashed, rough chopped

½ cup white wine

½ cup reserved pasta water

¼ cup heavy whipping cream

8 cups loosely chopped kale

salt and pepper to taste

½ lb. fettuccini or wide egg noodles, cooked al dente, reserving ½ cup cooking liquid

½ cup shredded parmesan cheese, as garnish

Directions:

  1. Warm a large non-stick pan over medium high heat.  Add the sausage and portabellas and cook, stirring often until the sausage and mushrooms begin to brown, about 5 minutes. 
  2. Add the garlic and cook for an additional minute, stirring often. 
  3. Add the white wine, bring to a simmer, and cook for 5 minutes. 
  4. Add the pasta water, kale, and cream, bring to a simmer, and cook for 5 more minutes. 
  5. Salt and pepper to taste.  Add the cooked noodles to the pan and toss until the noodles are completely covered.  Garish with the cheese.

Popular

Latest News

More News