Single Skillet Spaghetti with Seasonal Greens
A highly adaptable pasta dish to use for any seasonal ingredients. This version features the Dino Rabe from a recent CSA box with a simple sauce made from Calabrian chiles and tomato paste. Ready in minutes and delicious easy for simple weeknight dinners!
Equipment
- 1 3 quart saute pan or braiser
Ingredients
- 8 ounces dried spaghetti
- 4 ounces ground Italian sausage
- 2 cups of chopped rabe and broccoli leaves packed
- 3 garlic cloves minced
- ½ cup finely chopped yellow onion
- 1 tablespoon tomato paste
- 1 teaspoon chopped Calabrian chiles
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2.5 to 3 cups hot water just boiled water
Instructions
- Bring 3 cups water to boil in a tea kettle or large saucepan.
- While the water heats to a boil, heat 1 tablespoon olive oil in a 3 quart high sided sauté pan, skillet, or braiser. Add the sausage and cook until browned, about 5 minutes. Use a slotted spoon to remove the sausage to a small bowl. Add another tablespoon olive oil to the pan.
- Add the onions they cook until translucent, about 3 minutes, stirring occasionally. Add the garlic and stir for another minute until fragrant. Add the rabe and stir to combine.
- Add the tomato paste and Calabrian chiles. Stir to coat the vegetables. Add a ½ cup of the now boiled water to the pan to deglaze and scrape up any brown bits.
- Add the spaghetti and pour the remaining hot water until the pasta is just covered. Make sure all noodles are covered in the water. Bring to a quick boil then cover with lid. Lower heat to simmer and cook until pasta is al dente, about 6-8 minutes.
- Lift lid to allow excess moisture to evaporate and stir noodles and vegetables together. Add the browned Italian sausage and stir to combine. Remove from heat and grate a generous amount of Parmesan on top. Use tongs to mix and combine all ingredients together. Enjoy immediately.