mushroom, sausage and kale cream sauce.

hello, winter! we need comfort food stat. enter this melt in your mouth, umami forward, sausage mushroom and kale cream sauce. (here, pictured topped with buttermilk fried leeks!)

Ingredients (serves 4)

• 1 lb of mushrooms, diced. (Shiitake, baby bella, cremini, oyster, any that you like!)

• .5 lb chicken or pork sausage.

• 6oz of kale, washed.

• 1 shallot, finely diced.

• .5 cup heavy cream

• .5 cup (about .5oz) parmesan cheese, grated

• 1 small lemon, both zest and juice (seperate)

• 2 tbsp butter

• 1 lb pasta of choice. Handmade?<3

• .75 cup pasta water, reserved.

• Salt and pep, to taste.

• Optional; herbs such as parsley and chive.

recipe

recipe

1. Mise (measure out) ingredients.

2. Cook your pasta according to package directions, or follow the egg-less pasta dough recipe. Save .75 cup of your pasta water!

3. Heat diced mushrooms in a glug of olive oil and generous pinch of salt over medium heat. Allow the mushrooms to cook undisturbed for 2 minutes, encouraging browning. Stir and cook another 3 minutes, 5 total. Transfer to a bowl.

4. Wipe your pan and add your sausage (no oil needed), until crispy and 160 degrees F internal. Transfer to a bowl.

5. Build your sauce! Sautee diced shallot in the sausage fat for 2 minutes over medium heat. Add the cooked mushrooms and raw washed kale.

6. When kale has begun wilting, add the cooked pasta, sausage, and cream. Stir until sausage is warmed, then add pasta water in increments until pasta is coated and glossy to your liking - up to .75 cup.

7. Turn off heat and add parmesan, butter, lemon juice, and black pepper. Taste for salt. (You always want to add lemon juice at the end of cooking, as it will turn bitter if heated too long!)

8. Top with more parm, lemon zest, and herbs if desired.