|July 30, 2009||Posted by Lauren Keating under Beef, Lamb, and Pork, Italian, Quick Weeknight Meals, Summer|
Last weekend I saw some elk sausage flavored with pears and port wine at Eats and I couldn’t resist it. I had no idea what it would taste like or what to pair it with, but I figured I could just wing it. I didn’t want anything too rich or heavy, so I decided to just toss it with some tricolor angel hair that I had in my cabinet and whatever looked good at the farmer’s market. It turned out fantastically! Very fresh and flavorful. I was a little hesitant about putting corn in the pasta at first, but it was a surprisingly good choice.
This could easily be adapted to use whatever is in season, but I do think some sort of leafy green should be included. You could also use sweet Italian sausage, shrimp, or grilled chicken… or just leave the meat out all together. Just throw stuff together and have fun!
- 1 package tri-color angel hair
- 1/4 cup olive oil
- 1 large clove garlic, chopped
- 4 links elk sausage with port wine and pear, sliced
- 1 ear sweet corn, kernels cut off cob
- 1/2 pint grape tomatoes, halved
- 3 cups spinach, torn
- 5 basil leaves, torn
- cracked black pepper
Boil pasta according to package directions.
Meanwhile bring about 1 cup of water to a boil in a small pot. Add corn and cook for about 3 minutes. Drain.
Heat oil in a large skillet. Add garlic and cook for a minute or two until it becomes fragrant. Add sausage and cook until browned and cooked through. Add tomatoes and cook until heated through. Add corn and remove from heat.
Darin pasta and add to skillet along with the spinach and basil. Toss to combine everything and allow spinach to wilt.Season to taste with cracked black pepper.