Pasta with Smoked Sausage, Cherry Tomatoes + Kale

Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser

I peruse cookbooks, watch Netflix documentaries, and read food memoirs. I often find myself audibly saying, or writing in the margins, “Amen!” when I read something about food that I deeply resonate with. It’s usually because the words go much deeper than mere descriptions of ingredients, although those descriptions can be quite rich in and of themselves (see Robert Farrar Capon's chapter about an onion). It would be impossible to plumb the depths of all there is to know about food...but I intend to give it a shot anyway. 

Man invented cooking before he thought of nutrition. To be sure, food keeps us alive, but that is only its smallest and most temporary work. Its eternal purpose is to furnish our sensibilities against the day when we shall sit down at the heavenly banquet and see how gracious the Lord is. Nourishment is necessary only for a while; what we shall need forever is taste.
— Robert Farrar Capon

When my husband and I sit down for a meal at night, especially if it’s a recipe I’ve toyed around with or an ingredient I haven’t cooked before, I drive him crazy with over-analyzing. I think through every bite. Was it marinated long enough? What would I do differently next time? How come it took longer to cook than what the recipe recommended? Does this need a little more spice? I’m sure it’s very annoying, I know, and I’m learning better how and when to express my thoughts about my obsession. 

But there’s something about food that intrigues me so deeply. Maybe it’s the fact that it involves all the senses - taste, smell, feel, sight, and even sound. You don’t get that in every creative outlet. You smell the familiar sweetness of sauteed onions. You taste the saltiness of smoked sausage and the slight bitterness of kale. You hear a soft crunch with every bite, see the pop of color from cherry tomatoes, and feel creamy melted cheese on your tongue. 

Maybe I’m a little too obsessive (or crazy). But when the perfect combination of flavors comes together to ignite all the senses, I get excited. We need food to live, but God didn't create merely for the sake of sustenance. God supplied Adam and Eve with variety in the garden, a feast of taste they could enjoy.

God in his grace does not bind us to mere necessity. He gives us nourishment, and he also gives us creativity, delight, and refreshment at the table.

Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser
Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser
Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser
Pasta with Smoked Sausage, Cherry Tomatoes + Kale | Sarah J. Hauser

Pasta with Smoked Sausage, Cherry Tomatoes + Kale
Yields about 8 servings

1 pound bowtie pasta
2 Tablespoons extra virgin olive oil (more if needed)
1 medium onion, diced
3 cloves garlic, minced
1 pound smoked turkey sausage, cut into ½-inch slices*
1 ½ pounds cherry tomatoes
8 ounces chopped kale (remove any hard stems)
1 cup chicken stock
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Shaved Parmesan (optional)
Red pepper flakes (optional)

Cook the pasta according to the package directions. Drain, reserving a ½ cup of the pasta water.

While the pasta cooks, heat the olive oil in a large pot or Dutch oven set to medium-high heat. Add the onion and cook for about 3 minutes, stirring frequently, until softened. Add the garlic and cook for one more minute. Make sure you stir often to avoid burning the garlic.

Add the turkey sausage and cook for another couple minutes to brown the sausage. If the pot seems too dry, add another tablespoon or two of oil.

Add the cherry tomatoes to the pot. Cook until the tomatoes soften and pop. Stir in the kale, chicken stock, kosher salt, and a few grinds of black pepper. Simmer 2-3 minutes, until the kale wilts and the liquid reduces a bit.

Add the cooked pasta to the pot. Stir everything together, and cook for a few more minutes until all the ingredients are fully incorporated and the liquid reduces to your liking. Alternatively, if you need to add more liquid, add the reserved pasta water 2-3 tablespoons at a time. (Pasta water is best to because it helps the sauce adhere to the pasta and adds additional flavor. Plain water will not achieve the same result!)

Season with additional salt and pepper to taste. Serve with Parmesan shavings and red pepper flakes. Enjoy!

*You can use any type of sausage you like, but note that for this recipe, I used smoked turkey sausage that was fully cooked to begin with. If you use a different type of sausage that’s not fully cooked, be sure to adjust accordingly. 


This recipe was originally featured at Lark + Linen.


Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

I love going out for a big dinner, but there’s something extra comforting and cozy about setting the table, lighting a few candles, and enjoying a meal in your own home. My husband and I try to have a "date-night-in" periodically. They can be a little easier to pull off when the budget or babysitting logistics add an extra challenge to going out. Or, let's be honest...sometimes I just want to eat dinner in my sweatpants (romantic, right?). 

There are challenges to staying in, though. For our annual Christmas date-night-in, my daughter decided it was a good night to stay awake in her crib crying, so she ended up joining us for dinner. Not quite what we had in mind, but fortunately that doesn't happen most of the time (and she was quite happy when she realized she won the bedtime battle, so it was kind of cute having her sitting with us.)

Sometimes we order out from a favorite restaurant, other days we cook a special meal outside our normal dinner rotation, or we combine a bit of both - like takeout for dinner and then a homemade dessert.

This recipe for Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt is the perfect addition to any date-night-in menu. It’s warm, sweet, and irresistibly decadent. Add toasted hazelnuts for a bit of crunch and finish the dish with a hint of smoked salt. It’s a combination of flavors worthy of any special occasion. 

Are you a fan of doing date nights in? Do you have any favorite date-night-in recipes? I'd love to hear in the comments below!

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt-8.jpg
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Yields 4 servings

Roasted Pears
2 pears (I recommend using Bosc or Anjou pears)
1 Tablespoon unsalted butter, melted
2 teaspoons turbinado or brown sugar
⅓ cup raw hazelnuts
Pinch of smoked sea salt*

Preheat the oven to 375 degrees. Cut the pears in half and scoop out the seeds. Place them cut side up on a baking sheet. (Line the sheet with foil or parchment for easy clean up.)

 Brush the cut side of the pears with the melted butter, and sprinkle the sugar evenly over the buttered side of the pears (about ½ a teaspoon of sugar per pear half).

 Roast for about 30 minutes, or until the pears are slightly browned.

 While the pears are roasting, make the chocolate sauce (see recipe below), and toast the hazelnuts. To toast the hazelnuts, add them to a small pan on the stove over medium-high heat. Stir or shake frequently for about 5-7 minutes, until the nuts are fragrant and slightly browned. Remove from heat and let the nuts cool enough to handle. If you like, you can rub the skins off the hazelnuts with a dish towel (I personally don’t mind leaving a bit of the skins on). Roughly chop the nuts and set aside until the pears are ready.

When the pears have finished roasting, transfer them to individual plates and drizzle with the chocolate sauce. Top with the chopped, toasted hazelnuts and a pinch of smoked sea salt. Serve with vanilla bean ice cream, if desired. Enjoy!

 *You can substitute regular sea salt, but the flavor of smoked sea salt definitely takes this dessert up a notch.

Buttery Chocolate Sauce
4 ounces dark chocolate, chopped (or use chocolate chips)
3 Tablespoons heavy cream
2 Tablespoons unsalted butter
Pinch of salt

Add the chocolate, cream, butter, and salt to a small saucepan. Heat very gently over low heat, stirring constantly, until the chocolate and butter are melted and the ingredients are fully mixed. Remove from heat and set aside until you’re ready to use.

Note: This sauce is meant to be served very warm. If you make it in advance and the sauce cools completely, the chocolate and butter will separate and harden. You’ll just need to rewarm it before serving.


This recipe was originally featured at Lark + Linen.