white sausage ragu

This is what happens when you throw something together out of an idea in your head… and your family makes you swear that you will not just have this as an idea, but make it over and over and over again.

Oh, and also test it and measure it, so they can continue to make it when you aren’t around.

Ingredients:

3 Tbs avocado/evoo blend

16 oz sweet italian pork sausage

1 cup white wine, divided use

1 cup diced onions

½ cup diced celery

2 cloves minced garlic

2 packs of chefs mix mushrooms, chopped

1 bunch dino kale, leaves stripped and chopped

1 tsp salt

1 cup mushroom stock

2 cups frozen peas

½ cup cream

3 Tbsp sour cream

papardelle pasta, cooked according to directions

Directions:

In a large sauce pan, heat oil to shimmering over medium high heat.

Add in sausage. When cooked about halfway, add in ¼ cup wine.

Once sausage has browned, remove from pan and set aside.

Add onions and celery to the pan. Turn heat down to medium.

Sautee until slightly opaque. Add in garlic, ¼ cup wine, and stir to combine.

Add mushrooms, kale, and salt.

Once kale has started to wilt, add the remainder of the wine, and stock. Bring to a boil.

Turn heat down to simmer.

Add sausage back to pan, along with peas.

Once peas have warmed up add cream and sour cream and bring up to a boil.

Once boiling, turn heat off and serve over papardelle pasta.