I serve some combination of pasta, sausage and greens quite a bit. It’s a nice way to get healthy greens in our diet as part of an easy main course. A modest amount of sausage can provide nice flavor to pasta dish. Recently I essentially followed this recipe for pasta with sausage and collard greens with two changes. The original recipe used chicken sausage, a nice healthy option. The other night I used a D’Artagnan Andouille Sausage, which I love to use for a good flavor burst in dishes like this as well as kale soup. I switched up the pasta shape too, using fusilli this time.
Pairings Wine and Food was sampling a few moderately priced zinfandels this week, and I brought home the one I liked best from the lineup: the 2012 Ca’ Momi Napa Valley Zinfandel. I’m not sure how they manage to pull off producing a Napa zin that I was able to get for $10, but I don’t want to ask too many questions lest this deal disappear! Sampling the zin is what led me to pick up the D’Artagnan sausage, thinking the spice element in the zin would match up nicely with the kick provided by the sausage. I wasn’t disappointed! This zin has good jammy fruit along with some peppery spice and a nice long finish. I definitely recommend repeating this pairing at home. Or you might want to try this zin matched up with some spicy BBQ from your grill.