Comfort Pasta

There are some foods I need to make when I'm out of sorts--scratch pancakes, my mom’s baked chicken, and stove top mac’n’cheese--and there are some foods I eat only to realize that I was out of sorts all along.

This is comfort food. This is winter food. The Andouille sausage adds some depth to this dead easy recipe.

Who has time to fuss over anything overly complicated in February?

Cavatappi with Andouille Sausage, Greens, and White Beans

(aka Comfort Pasta)

1 lbs cavattapi (or any curvy short pasta like rotini or campanelli)
1 large bunch swiss chard (or dark leafy green of your choice)
1 Andouille sausage, cut into ¼” thick coins
1 clove garlic, minced
1 yellow onion, diced
1 can (14 oz) cannellini beans, partially drained
2 tbs olive oil

Boil water and cook pasta. Heat 2 tbs oil in a large skillet and cook onion over low heat until translucent. Raise the temperature to medium high and throw in the andouille. Cook until the meat browns and puckers a bit. Try not to brown the onions, but also don’t worry if they do. Add the minced garlic and cook for another minute or so. Add the beans and a pinch of salt. Stir to evenly distribute the contents of the pan. Throw the spinach into the pan and cover with a lid to expedite wilting. Stir everything. Check the salt, add more if necessary. Crack some pepper. Toss the pasta in the skillet if possible. Grate some parmigiano reggiano over top. Serve immediately.

I’ve been off kilter in the new year. There have been highlights, of course. I feel more connected to the women in my life. I ate ramen in the style of an Italian Beef sandwich. All the same, I found two gray hairs on the same day and can barely process what's happening in DC. I hope this pasta can be a highlight for you or, at least, provide you with some small comfort.