Last night I made a chicken sausage mustard pasta with chicken sausage removed from the casing, garlic, shallots, ball squash, eggplant, chilies, a variety of sauteed greens, chicken stock, whole grain mustard, and Parmesan cheese. Aside from the garlic and shallot, the vegetables came from my garden.
This is one of the best things about living in California – growing plants.
Front yard edibles:
Back yard edibles:
brown turkey figs
Granny Smith apples
big beefy tomatoes
a variety of chilies
It’s just plain fun.
Here’s my recipe:
I roast and peel the eggplant (2 Japanese eggplants) in advance, chop and set aside. In 2 tablespoons olive oil saute 6-8 cloves garlic, 1 large shallot, 1-2 chilies of your choice (seeds and ribs removed) with salt and pepper to taste and a teaspoon or so of sugar. Once this begins to caramelize add chopped squash (2 ball squashes) and saute until soft. Add eggplant. Cook briefly. Remove from pan.
Add a little more oil. Remove the casing from 6 chicken sausages. I used a mix of sweet pepper, habanero and Italian sausages. Cook thoroughly, chop up while cooking. If the sausage sticks add a little chicken broth. When completely cooked remove from pan and add to vegetables.
Chop the equivalent of a big bag of bitter greens. Add a little more oil in the pan and saute with salt and pepper to taste. When the greens are entirely wilted, add back in remaining vegetables and cooked sausages. Add two cups of chicken stock and 1/4 – 1/2 cup of whole grain mustard.
Cook 1 package of pasta- whatever you prefer. I like rotelle or some twirly pasta. When pasta is done, add directly to sausage mix. Adjust seasonings, adding more chicken broth, mustard, or pasta water if needed. Sauce should be light and tangy yet a little creamy without using any cream.
Sprinkle grated Parmesan cheese over each serving.