Ugh. I’m not going to lie. I haven’t felt inclined to blog. I’ve been dealing with catering clients, baking cakes for customers, and just generally feeling my workload expand. My back has been KILLING me – but the pain feels really unusual. I’m not sure what’s going on. So you can imagine that if I can’t be bothered to write, I can’t really be bothered to cook. But this was a really special meal. I made this for my friend, Elise, as a make up dinner for missing her birthday because of school. I sometimes can’t get the energy together to cook for myself. But I love cooking in a social setting – someone hanging out with me in the kitchen, having a drink and talking (read: gossiping) to me while I cook.
This is such a simple recipe and produces a lot. It’s a great weeknight recipe – especially if you’re the kind of person who likes to eat leftovers the next day (I am).
2 Garlicky sausages (I used Aidell’s Artichoke & Garlic)
1 bunch Kale, chiffonade
1 egg per person being served
A couple tbsp olive oil
1/2 jumbo onion, diced
1 pack sliced mushrooms
Red chili flakes to taste
Salt and Pepper to taste
1 box of rotini pasta
1. Put 2 pots of water on to boil – one small for poaching eggs, and one large for pasta. Slice the sausage on the bias, and use a smidge of the olive oil to brown the sausage (the Aidell’s is fully cooked, it just needs to be heated – but if you are using a raw sausage, please cook according to the package, or to standard meat safety temps).
2. Once the sausage pieces start to brown, add more olive oil, then the onions and sweat. Once the onion starts to sweat, add the kale. (You’ll probably have to add the kale a little by little, and as it starts to soften, add more). Once the kale is soft, add the mushroom. When the water boils for the pasta, cook the pasta according to package directions.
3. While the mushroom and kale is softening, poach the egg(s) in the water you put on to boil earlier. Season the sausage, onion, kale, mushroom mixture with the chili flakes and salt and pepper to taste and remove from heat.
4. Place the cooked pasta in a bowl, with the sausage, onion, kale, mushroom mixture on top of the pasta. Top the whole shebang with the poached egg. Enjoy!
I think I’ve mentioned before that I went back to school? Well I was finishing my thesis and I got it turned in and presented!! YAY! I nearly killed myself doing it, but it was awesome, and I passed, so I will be officially graduating on May 20. If you would like to read it, you can find it here: 
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