Pasta With Merguez and Greens

2 days ago 4

Democracy Dies successful Darkness

It’s casual for Cork Wine Bar co-owner Diane Gross to prime up her favourite ingredients for this dish: She goes crossed the thoroughfare to Cork Market & Tasting Room, wherever they are stocked.

Piment d’espelette is simply a spice made from the dried, crushed chili peppers of the Basque portion successful France. It has much sweetness than vigor and is disposable astatine gourmet room stores specified arsenic La Cuisine successful Alexandria (703-836-4435) and A&H Gourmet and Seafood Market successful Bethesda (301-986-9692).

From Diane Gross, co-owner of Cork Wine Bar, Market & Tasting Room successful Washington.

Ingredients

measuring cup

Servings: 4-5

Pinch positive 1/2 spoon oversea salt

8 ounces dried pasta, preferably Rustichella marque strozzapreti (may substitute cavatelli)

2 tablespoons olive oil
2 ample cloves garlic, coarsely chopped
1/2 ample onion, coarsely chopped
5 oil-cured Roma herb halves, coarsely chopped, with immoderate of their oil
Freshly crushed achromatic pepper
4 (9 to 10 ounces total) caller merguez sausage links, preferably Simply Sausage brand, chopped crosswise into 3/4-inch pieces (may substitute Simply Sausage French state sausage oregon Italian sausage)
12 ounces to 16 ounces herb sauce, preferably Copper Pot Food Co. Blended Late Harvest Tomato Sauce
3 cups to 4 cups chopped caller spinach, arugula oregon kale (may substitute 2 cups blanched broccoli rabe; spot NOTE)
1/3 cupful marinated feta cheese, specified arsenic Yarra Valley marque (may substitute caller goat cheese)
Piment d'Espelette, for garnish (optional, spot headnote)