(Borrowed from Thornhill Farm CSA)

Boil pasta in salted water until cooked al dente (fresh pasta cooks quickly – watch for it to change color and swell slightly). Stop the formation of starch by removing from the heat and adding a cup of cool water. Remove a cup of the cooking liquid and reserve, then drain carefully into a colander and rinse the pasta.

Chop the braising greensinto large 1-inch pieces. Add thinly sliced sweet onionto the greens, and sauté. If you like garlic, add chopped fresh garlic. Sauté in olive oil until lightly wilted, about 5 minutes. You can add sliced mushrooms, sundried tomatoes or artichokes at this point if you like.

If you want to use meat in this dish, thinly slice some good fresh sausage. You only need about 2 ounces per person, at the most! Combine sausage and braising greens mixture in the pan and stir to combine the flavors. Add about ½ – ¾ cup of the reserved pasta liquid to the pan and allow to simmer for just a few minutes. You can enhance the flavor of this with the addition of something acidic – I would recommend 1 Tbl Balsamic Vinegar.

Top the whole thing off with a fried egg! Over medium allows the intense flavor to permeate the dish and add an indescribable richness and depth to the fresh egg pasta. Salt and pepper the egg generously, then top with an additional dollop of the tomato chutney if you have it.

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