Today, the Kidlet asked for noodles, so symbol designed a sauce and then made pasta from scratch (using the dough from this recipe) to go with it while I prepped the sauce. It was really tasty, and the Kidlet declared it a "super favourite". The sauce was also pretty easy to make, too; if not making the noodles from scratch I think this would be a pretty low-effort dinner.

Pasta with Sausage Rosé Sauce

Original

Ingredients

• 1 lb fresh pasta, or (probably?) about ¾ lb dried pasta
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 2-3 cloves garlic, minced
• 1 lb italian sausage, skinned
• ¼ tsp fennel, ground
• ¼ tsp pink or white peppercorns, ground
• ¼ tsp chili flakes
• ½ tsp italian seasoning
• ¼ C white wine
• 1 C cream
• 1 C diced tomatoes
• ½ tsp stock concentrate (appropriate for ½ C of stock when prepared)
• ½ lb kale or spinach, chopped
• ¼ C sun-dried tomatoes, chopped
• ½ C freshly grated parmesan, plus extra for serving
• basil for garnishing

Directions

1. Bring water to a boil in a large pot and cook pasta al dente. Drain, reserving ½ C of pasta water.
2. Meanwhile, heat oil in a deep skillet over medium heat.
3. Add onion and cook until softened and starting to turn translucent.
4. Add garlic and cook for ~1 minute.
5. Add sausage and break it up into small pieces.
6. Add fennel, peppercorns, pepper flakes, and italian seasoning.
7. Cook, stirring often, until sausage is just browned.
8. Add wine and cook until the liquid has almost completely cooked off.
9. Add cream, tomatoes, stock mix, and pasta water. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
10. Add greens and stir in until warmed through and (if spinach) starting to wilt.
11. Stir in sundried tomatoes and parmesan.
12. Serve topped with basil and additional parmesan.