MEYER LEMON CREAM SAUCE WITH BLACK TRUFFLE PASTA
You can imagine how quickly I ate that cookie, blondie, and bacon caramel popcorn. I will definitely save the pancake mix for busy mornings during the week when I want a full breakfast before going to work.
Oh, and that black-tufted pasta from Italy? Yes, I loved that pasta, especially when it was mixed with a Meyer lemon cream sauce, sauteed kale, and crumbled Italian Sausage, along with a cherry tomato mixture. This is my paradise. What about the truffle aftertaste, too? Amazing. Perfectly, you can make it in less than 20 minutes!
8 ounces black truffle strangozzi pasta
Olive oil two tablespoons
Two cloves garlic, minced
8 ounces spicy Italian Sausage, casings removed
Half a cup of heavy cream
Zest of one Meyer lemon
Chop and trim 2 cups of kale.
1/2 cup mixed medley cherry tomatoes
Cook pasta in a large pot with salted boiling water according to the package directions. Reserve 1/2 cup of water and drain.
Over medium heat, heat olive oil in a large pan. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Cook Sausage until it is browned (about 5 minutes), crumbling the Sausage while cooking. Pour in the heavy cream, Meyer Lemon zest, and pasta water that you have saved. Simmer until it is reduced by half (about 7 minutes). Add kale and toss for 1-2 minutes until it wilts. Remove from heat.