This week has been a huge blur of a sick toddler - no fun for anyone involved. So I wanted to make this for Friday night Shabbat just so we had something warm and yummy. It is extremely easy, too.
If you have read any of my other recipes then you'll know I like to make things that are adaptable to what I have on hand at any given time. New York Pasta is the same - I'll put the recipe as I made it below but I'll also add some "suggestions" below that to get you thinking because this is a great way to use up some leftovers or cabinet staples.
New York Pasta -
- 2 Tbsp Extra Virgin Olive Oil + 2 Tbsp butter, melt at medium heat in the bottom of a heavy pan and add:
- 1 medium onion, finely diced
- 2 cloves garlic, diced
- 2 stalks celery, chopped
- 1/2 each red & yellow peppers, chopped
- 1/2 tsp cumin
- 1 tsp thyme
- 1/2 Tbsp salt & fresh cracked pepper - allow all these to "melt" together on medium heat, about 7 minutes or until tender
- Fold in 1 bunch kale, washed & shredded
- 1/2 cup chopped, marinated artichoke hearts
- 4 pieces browned and crumbled bacon
- leftover Roasted Chicken, pulled from the bone
- additional 4 Tbsp butter (ok, but it's the "sauce" so bear with me.)
- 1/2 cup diced flat-leaf parsley
Add 1 pound prepared pasta, a small bit at a time and stir to coat.
It's pretty simple so I wrote the directions along with your ingredients - just chop & soften the first set then fold in the second set and combine with your pasta. You could add pre-cooked leftover pasta here if you had some from a more traditional sauce.
Ideas on variations could include:
- making this meat free and adding white beans or garbanzo beans
- smoked salmon
- adding a handful of fresh, seeded tomatoes
- tossing in olives or capers (watch that it doesn't get overly salty)
- hot peppers or chili oil if you like a kick
- check your fridge - what do you have? :)