Once upon a time I was a young girl living in Los Angeles. Twas my early twenties and as I needed a job that would let me leave and audition midday (and come back), I could not commit to a regular “career” job yet. Tinseltown would wait for no one, so sacrifices had to be made. Therefore, I wasn’t rollin’ in the dough. Luckily, my friends and I still found ways to have fun that didn’t break the bank, but eating at restaurants was often not one of these ways to save.
As this was pre blogging, pre career, and pre boyfriend days, my incentive to go to different restaurants was not very high. (Gotta save money… and no one particular special to go with… nor any platform to write about the experience on!) However, one marvelous day, I went to a place for a friend’s birthday in Silverlake (it was a special occasion after all) and I ate the most delicious pasta that I have since thought about randomly… and craved.
And since I forget the name of the restaurant (and no one else can remember either), I dreamt about it. So I gathered some recipes from favored food bloggers and recipe websites, and came up with something resembling that unforgettable pasta dish that I have not had since in Los Angeles around seven years ago…
And here it is. And the results? DELICOUS! Very close to what I remembered…
- Orecchiette pasta
- Kale (about 6 cups)
- 5 Italian sausages (I used Italian chicken sausage)
- Crushed Garlic
- Red Pepper Flakes
- Salt and Pepper
- Asiago Cheese (shredded)
- Parmesan Cheese (grated)
- White wine
- Savory pasta water (from the boiled orecchiette)
- Olive Oil
- Take a large pan and pour in some olive oil. Take the sausage out of its casing and fry it. Season with salt, pepper, and crushed garlic. (“Everything seasonings” also are a great addition). Let sausage brown.
- Add a bit more olive oil and put in kale. I wrote 6 cups but feel free to edit to your choosing. Stir the sausage and kale together as it cooks. If it gets dry, add a little water to help soften the kale. Then, put on simmer.
- Next, boil the water and put in olive oil and sea salt. Once brought to a boil, put in orecchiette pasta. Once cooked to your liking, drain, but make sure to keep some of that salty, olive oil-y water.
- Put the pasta into the pan with the kale and sausage. Next add the pasta water, and eye ball pour some white wine (I probably added 1/2 cup).
- Next season with more salt, pepper, garlic, and red pepper flakes (amount added should also be to your liking). Keep stirring and add in asiago cheese, a little parmesan cheese, and a bit of butter (I added about two spoonfuls, but that is also to your preference).
- Serve in a pasta bowl with some extra parmesan on it and voila! It’s done! Mangia away!