Here’s a fun fact: This weekend was the first time I ever slept in my apartment alone. Being that I always strive to WIN, I have now taken co-dependency and made it my biatch.
It was an interesting couple of days with Snags up in New York on a boyz weekend.
I ate a lot of cheese.
I read the final two Hunger Games books in their entirety within a 36 hour span, leading to numerous night terrors about all manner of post-apocalyptic fuckery.
I watched the Secret Garden for the 791st time.
I spent extended periods of time cowering on the lazyboy convinced that I was under attack by a legion of rodents of unusual size. (I wasn’t.)
I waved hello to Woody Harrelson at my local beer garden. Sup Haymitch?
Just a lot of normal, run-of-the-mill stuff.
But the highlight of my weekend was by far the delicious meal I whipped up on Saturday night. It’s the perfect cooking project for a rainy evening while listening to every song the Black Keys have ever produced. Here goes:
Alone in my principles rigatoni ala me.
serves dos (with leftovers)
- One package of whole wheat rigatoni (usually not a fan, but the earthiness holds up well here)
- Swiss chard (I want to say about 8 leaves, but you can just eyeball it for the right proportions)
- Half of a supermarket bunch of asparagus (not the skinny kind)
- Three handfuls of mushrooms (mixed variety)
- Half of a white onion
- Half of a nice dried sausage (approx. 4 ounces). Doesn’t really matter what kind – you could use fresh sausage or pancetta as well.
- Fresh garlic
- Salt, pepper, nutmeg (optional)
Slice the chard into ribbons that are about a 1/4 inch wide and roughly the length of one of your rigatoni noodles. Chop the asparagus width-wise, so you get a bunch of little skinny asparagus disks. Give the mushrooms and the sausage a rough chop, then dice up your onion and mince your garlic.
Melt a couple teaspoons of butter in a large sautee pan over medium heat, and then throw all of your mise-en-place in together. Season with salt and pepper to taste, adding nutmeg if you’re game. I was wary of the nutmeg but it really made the dish. Just try a little at first to see how you like it, then feel free to keep adding more to taste.
Let it all cook down for a few minutes (when everything goes in initially, it will seem like a lot. After a little while it should shrink). Once that’s happened, turn the heat down to low. If it looks like you need more, feel free to add a couple additional pats of butter – tons of butter is what makes everything taste so good in restaurants, so don’t be a puss about it.
While the veggies and the sausage are simmering over the low heat (they take about 20 minutes to cook total), boil your water and cook up the pasta. Whole wheat pasta SOOKS when it gets overcooked, so watch it closely. When it’s ready, reserve a bit of the pasta water before you drain it (about 1/4 cup). Then dump the drained pasta in your sautee pan with the reserved water. Mix it all together, add any necessary additional seasoning, and enjoy!