Gute Essen

Leftovers Spaghetti

      Tuesday, October 16, 2007 | Leave a comment »

Tonight was one of my favorite things to cook: leftovers spaghetti. We had cauliflower, tomato sauce, chicken sausages and swiss chard still in the fridge from the night before. A quick stop at the supermarket on the way home got us some fennel, another onion, some artichoke hearts and a box of mezze-rigatone.

Leftovers Pasta

  • 1 bulb fennel, cut into batons
  • 1 medium white onion, frenched
  • left-over cauliflower
  • tomato sauce
  • 2 chicken sausages, sliced
  • four or five marinated artichoke hearts, well rinsed, chopped roughly
  • Couple of cloves of garlic, thinly sliced
  • 1 box of pasta

  1. Put a well-salted gallon of water on to boil
  2. Cook down chicken sausage in a high-walled saútee pan in a little olive oil and remove.
  3. Either drain off excess fat or add a little more oil (I had to drain) and kick up the heat to high
  4. When the oil is whispy, throw in the fennel and onion and leave be. You want to caramelize these things. Let them cook for about 10 minutes, only stirring around occasionally
  5. Add the garlic and drop the heat to medium
  6. After a few seconds add the artichokes and cauliflower closely followed by the tomato sauce
  7. Bring to a boil and drop the heat to simmer.
  8. When the pasta is ready, ladle some of the cooking water into your sauce (if it's too tight, otherwise, leave be) and then add the drained pasta.
  9. Stir to coat and cook for another minute or so to incorporate

Saúteed Swiss Chard

  • 1 bunch swiss chard, rinsed, and roughly chopped
  • 3 cloves garlic, slivered
  • salt
  • crushed red pepper

  1. Heat up olive oil in a pot and add the garlic when it starts to shimmer
  2. When the garlic starts to get toasted, add the chard (and any water that is stuck on it's leaves) -- warning it's gonna spatter and hiss
  3. Add a few pinches of salt and red pepper and cook until soft.

« categories: tomato sauce cauliflower pasta left-overs swiss chard | 09:05 PM