Grand-prize Winning Recipe
Submitted by Chelsea Suleski of Alvaton
Ingredients:
16 ounces bowtie pasta
1 pound Marksbury Farm ground pork sausage
1 small head Think Little Community Supported Agriculture cabbage, chopped
1 sweet onion, diced
4 cloves garlic, minced
4 cups Hickory Lane Farm mustard greens or other local greens, stemmed and roughly chopped
4 tablespoons butter
1⁄2 teaspoon sea salt
1⁄2 teaspoon pepper
1⁄2 teaspoon garlic powder
1⁄4 teaspoon red pepper flakes
4 ounces Kenny’s Farmhouse Asiago cheese, shredded
Preparation:
- Boil salted water for pasta and cook according to package instructions.
- Brown sausage in a Dutch oven, and then drain most of the fat, reserving enough to sauté the vegetables. Remove sausage from the pot and set aside.
- Add the cabbage, onion and garlic to the reserved fat and sauté until tender. Add greens and stir until wilted. Return sausage to the pot along with cooked, strained pasta.
- Add the butter in small chunks and stir until melted. Season with sea salt, pepper, garlic powder and red pepper flakes. Top with shredded Asiago cheese.