Is it Springtime yet?  What is it they say about March?  That it comes in like a Lion and out like a Lamb?  Well, here in Central New York, more specifically Cortland, where the Bakery is and where we call home, there is still a good four feet of snow in our backyard.  The weather does seem to be improving, (we’ve had some sunshine! GASP!)  but I’m still craving yummy, belly filling, comfort food.  One of my favorite easy meals is Pasta, Sausage, and some kind of Green.  It’s so simple, and so delicious.  Timmy makes Homemade Italian Sausage, and all prejudices aside,  it really is tasty.  We cut out all the bad fat, making it super lean, and it also has amazing flavor.  I also feel good about eating it because not only are there no artificial dyes or preservatives, but there are only FIVE ingredients in it.  PORK, FENNEL, SALT, PEPPER and RED PEPPER FLAKES.  This is one of those “recipes” Where I don’t really have a recipe.  Play around with it, have fun, use whats in season.  It can be done so many different ways, depending on your particular tastes.

 

Here is what I used…

1 lb ESB Bulk Sausage

1 small white onion, chopped

1 package Shaved Brussel Sprouts (or about a pound of any Green Vegetable of your choice)

Olive oil (preferred user amount)

1 lb of Frozen Ravioli (or your favorite pasta)

 

First you need to sauté the Sausage.  If you’re using East Side Bakery Sausage, you will need to add oil to the pan.  Our sausage is incredibly lean.  If you use another brand, {SHAME ON YOU! 🙂 } you’ll probably be ok just cooking it in its own fats.  Make sure you cook it all the way through.  I like to leave it in good size chunks, so that when you’re eating it you really get a good bite.
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When  the Sausage it cooked through, scoop it up, put it in a bowl to hang out, leaving all the good bits in the pan.
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In the meantime, Chop up a small white Onion.
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When you throw it in the pan, the Onion will pick up all those little pieces of deliciousness that the Sausage left behind.  At this point you may need to add another little splash of Olive Oil.IMG_1588

Now, I happen to be obsessed with Wegmans, and this is one of the reasons why.  Did you know that they have SHAVED Brussel Sprouts?  They’re already cleaned and ready to go, all packaged up for me to take home.  They make this dinner SO EASY!!!  I do know however, that this is not something that is available locally, so I have made this same dish with halved Brussels from Reeds Seeds.  I’ve also used Broccoli, Asparagus, and Spinach.  I’m sure that Kale would be good too, as well as with Broccoli Rabe.IMG_1589
Come on.  Look how BEAUTIFUL this is.  You’ll probably need to add more Olive oil to the pan, as the Sprouts will soak up a bunch of it, but the Olive Oil does act as the “sauce” for this meal, so don’t feel bad about it.  If you’re anything like me you’ll hear some “glug glugging” from your bottle.IMG_1591

Once the Sprouts are starting to caramelize you can throw the sausage back in there.  Let it cook for a bit, incorporate those awesome flavors together.  IMG_1592

I cooked up some Cheese Raviolis, (from the frozen food section) and tossed it all together.  Topped with yummy Romano Cheese it’s a perfect pasta meal all by itself.  I served with some Roasted Butternut Squash, and some tomato and mozzarella balls for a super delicious, fully balanced meal.  MANGIA!!!
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