When in doubt, make pasta.

Sausage, kale, and caramelized pasta in a spicy Dijon sauceI love the combination of hot sausage and Dijon mustard. It’s a very common combination found on charcuterie platters with different kinds of meats and cheeses or even in German food. The saltiness from the sausage, the tanginess from the mustard… It just seems to work.

Tonight I made a Dijon mustard-dressed spicy sausage, kale, caramelized onion pasta.

I’ve started to notice that I make pasta atleast once a week. It’s just so easy, reliable and interchangeable. For me, it’s a must-make every week. Honestly, life can get pretty busy when you live by yourself and work three no wait, starting my fourth job this month! Ha. I’m a busy gal, what can I say? It’s important to have meals that are easy to prepare and takes a short amount of time to make. Have you noticed that almost all of my recipes average around 30 minutes to make? Maybe, an hour tops? Yep, quick and easy is my style!

With this, I had some fresh kale, sausages from the market, and tons of onions. It was a no-brainer. To bring it all together, I chose tangy Dijon mustard dressing that would be more than enough to flavour the dish and add an extra dimension of flavour to it all while complimenting the spicy and savoury sausage.

To cut down your time on this, feel free to caramelize your onions the night before (which is what I did in this case) and chop everything ahead of time. By doing this, all you have to do is cook your pasta and toss everything a large saucepan and you’re good to go! Good luck!
Sausage, kale, and caramelized pasta in a spicy Dijon sauce Sausage, kale, and caramelized pasta in a spicy Dijon sauce Sausage, kale, and caramelized pasta in a spicy Dijon sauce Sausage, kale, and caramelized pasta in a spicy Dijon sauceDijon-dressed spicy sausage, kale, and caramelized onion pasta

What you’ll need:
– 1 (375g) pkg pasta of your choice
– 4 tbsp butter
– 6 small onions, sliced
– 2 cloves garlic, minced
– 1 (375g) spicy beef sausage, cooked, sliced on the diagonal
– 6 ribs of kale, leaves only, torn into pieces
– 1/4 cup roasted mushroom liquid (or vegetable/chicken stock)
– 1 tsp gochugaru
– 1/2 tsp dried red chili flakes
– Salt and pepper, to taste
– 3 tbsp Dijon mustard

What you’ll need to do:
1. Cook your pasta according to packaged directions in a pot of boiling, salted water until al dente. Reserve 1/4 cup of pasta water. Drain, rinse, and set aside.
2. In a medium saucepan, melt your butter over medium-high heat. When it has melted and hot enough, add the sliced onions and stir until all the onion pieces have separated and everything is coated in the melted butter. Reduce heat to low and let it caramelize for 30 minutes.
3. Turn up the heat to medium and add the minced garlic and spices and saute for 1 minute.
4. Add the sausages and saute for 1 minute.
5. Add the torn kale leaves and add the liquid. Cook down until it has wilted.
6. Lastly, add the Dijon mustard,  reserved pasta liquid and add the hot cooked pasta. Toss and serve immediately. Makes 4 servings.

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