Hot dish for cold days features sausage, veggies and pasta


For dessert, serve peaches, ice cream

February 16, 2005|By Joe Gray | Joe Gray,CHICAGO TRIBUNE

Baby, it's cold outside, very cold. And when you come inside, you want something warming, and you want it right away.

This dish almost could be called "snow-shovel soup" in honor of its warming properties after that hated winter task, but it's not quite a soup, nor quite a pasta dish. The broth gets added near the end, and it's just enough to float the stars of the dish: the sausage, greens and other vegetables. All you need add is a good crusty bread.

For dessert, a bit of a downscale guilty pleasure after the healthful- ness of the main dish: canned cling peaches in heavy syrup (light syrup only saves you about 20 calories, so who are we kidding?).

Serve them atop good-quality vanilla ice cream.


Use any greens you like, such as spinach, turnip or kale.

To save calories and fat grams, use turkey kielbasa, or other turkey or chicken sausage.


Sausage and greens in broth

Crusty bread

Canned peaches and vanilla ice cream

A simple Rhone red


The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

Sausage and Greens in Broth

Preparation time: 10 minutes; cooking time: about 20 minutes

Makes 4 servings

1/2 pound pasta, such as rotini or gemelli

1 pound kielbasa sausage

1 medium red onion, chopped

1 red bell pepper, cut into 1-inch chunks

1 bunch mustard greens, sliced into 1-inch shreds

2 cans (14 1/2 ounces each) chicken broth

1/2 teaspoon salt (optional)

freshly ground pepper

grated Romano cheese (optional)

Heat a saucepan of salted water to a boil; add pasta. Cook according to package directions; drain. Meanwhile, brown sausage on both sides in Dutch oven on medium-high heat, about 5 minutes; remove from pan.

Reduce heat to medium; add onion and bell pepper. Cook until soft, stirring occasionally, about 8 minutes.

Meanwhile, cut sausage into 1/2 -inch chunks; return to Dutch oven. Place greens on top of mixture; cover. Steam until just wilted, 5 minutes. Add broth; cover. Cook until warmed through, about 3 minutes. Add salt, if desired, and pepper to taste.

Divide pasta among 4 bowls; top with sausage and greens mixture. Sprinkle with grated cheese, if desired.

Per serving: 621 calories; 33 grams fat; 12 grams saturated fat; 76 milligrams cholesterol; 51 grams carbohydrate; 29 grams protein; 1,898 milligrams sodium; 5.5 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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