Sometimes you just have to clean out the pantry to find dinner. I bought a cured meat sampler for entertaining and had some salami leftover in the fridge that was on it's way to the trash. I had some macaroni noodles leftover from the last time I made macaroni and cheese that needed to get out of my pantry. I got some Brussels sprouts and greens in my Covey Rise share that needed to be used up. I went a browsing on my New York Times Cooking app, and lo and behold, a perfect recipe popped up!
I am not usually a carbs girl, but you have to treat yourself every now and then. I made an inventory when corona hit and it was nice to cross that pasta and salami off the list. And added bonus, this was delicious! It was just salty enough and the vinegar really made everything taste fresh and bright. This is a perfectly customizable dinner, use whatever noodles, meat and veggies you have on hand! Full recipe to follow the montage.
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| A scrumptious bowl of delicious! |
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| Chopped and ready to go! |
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| Add everyone to the pool to mingle |
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| Pin it for when your pantry is calling! |
Pasta with Brussels Sprouts, Salami and Vinegar (Adapted from the New York Times)
Kosher salt and black pepper
8 thin slices of salami, pancetta or bacon
8 ounces short pasta (I used macaroni noodles)
1/2 pound Brussels sprouts, trimmed, halved and outer leaves separated
1 bunch leafy greens (I used some collard greens)
1/2 onion, thinly sliced
1 tablespoon olive oil (optional)
1/4 cup red wine vinegar
2 tablespoons whole-grain or Dijon mustard
Shaved Parmesan, for serving
1/2 onion, thinly sliced
1 tablespoon olive oil (optional)
1/4 cup red wine vinegar
2 tablespoons whole-grain or Dijon mustard
Shaved Parmesan, for serving
Bring a large pot of salted water to a boil. Meanwhile, cook salami in a large skillet over medium, turning occasionally, until golden and crisp, 5 to 8 minutes. Using tongs, transfer to a plate.
Drop pasta into the boiling water and cook according to package instructions until al dente.
Meanwhile, heat the remaining drippings in the skillet over medium-high. Add Brussels sprouts, greens and onion, season with salt and pepper and cook, tossing occasionally and adding olive oil if the skillet looks dry, until the sprouts are dark brown in spots and beginning to be close to tender, 3 or 4 minutes. Add vinegar and mustard and toss to combine, scraping the bottom of the pan.
Using a slotted spoon, transfer pasta to skillet, then stir in 1 cup pasta water. Cook, tossing often, until liquid reduces and coats the pasta, 2 to 3 minutes. Crumble salami over top and serve with Parmesan.
Happy Cooking!
Missy
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