David made this one, so I am just going to give you an idea of what happened…
I kept pulling leftovers out of the fridge from our previous dinner party. One at a time.
And he just kept adding them to this delicious cheesy pasta bake.
He asked for a carb load before heading out on his biking life, from city to city.
He got it..
- 1 pound of pasta, penne for us
- 1 large shallot, diced
- splash of oil
- 1 large pile of beet greens, stripped of stems
- splash of vinegar
- 1 cup milk
- 2 cups leftover whipped cream (not sweetened, or you could just use cream, I guess)
- 2 cups leftover chicken stock, about
- big shakes of dried oregano, Italian seasoning, garlic salt
- 2 pork sausages, sliced
- leftover bacon grease (a tablespoon?) or oil would work, I guess
- a big shake of flour
- leftover salad – a little arugula, some halved cherry tomatoes
- shake of Parmesan (this is all the cheese I had, but some cheddar or something would have been nice)
Cook the pasta, super al dente, like 3 minutes less than the package says.
In a hot pan, sweat the shallot in the oil, add the beet greens, cover and cook on low for a bit, stirring it occasionally. Season and splash with vinegar.
In a pot, brown the pork sausages, adding the bacon grease or oil if you need it. Redundant but awesome. You need grease to start the gravy. Add the flour and whisk in, making a roux. Add the milk, cream, stock, and seasonings. Cook down slowly, stirring until it thickens up, 10 minutes or so, making sure it does not scorch. When it is done, ie gravy, season to taste with salt and pepper. Combine with the pasta, beet greens, leftover tomato salad. Everything in one pot.
Into the oven at 375 degrees for 30 minutes or more. Sprinkle the top with Parmesan if you have it, and make sure to give it a good salt shake before eating.
Carb load indeed.