In January I usually refrain from bringing treats into the office, because I don’t like hearing everyone complain about how I’m ruining their New Year’s resolutions. I expected more of the same in my new job, however last week, someone put out a gigantic tray of Ferrero Rocher, and it was gone in about 12 minutes.  Then I brought in a cake on Friday for my friend who resigned to go back to school full-time, and the ENTIRE thing was gone, with only one person refusing a slice because he’s “on a cleanse”. I find all of this fascinating. Perhaps I’ve finally found where I belong!

It always feels good for me to get back into a routine in January, and a big part of this is cooking dinner again after eating out so much over the holidays. This week I have three recipes to post that I’ve actually made multiple times, and as per usual, if I don’t log them here I’ll forget they ever existed. So first up is this completely satisfying pasta dish that I made for the first time a few months ago, and am now obsessed with. What’s happening here is sausage, sundried tomatoes, a bit of kale* or spinach, lots of garlic and a splash or two of cream for richness.

I’ve streamlined the recipe just a little bit to eliminate some of the extra/weird ingredients (who ever has three types of fresh herbs in their fridge? why would you put smoked paprika in this?) and this is a legit weeknight meal that I can pull together in about half an hour, with leftovers for work the next day.

*There is a girl on The Bachelor this season with a son named Kale. Not okay.

Creamy Bow Tie Pasta with Sausage, Kale & Sundried Tomatoes

Source: adapted a bit from Bev Cooks

Yield: this is half the original recipe and is enough to serve 2

Ingredients

8 oz bow-tie pasta

1 tbsp sundried tomato oil

2 Italian sausages, casings removed, crumbled or cut into small pieces

2 garlic cloves, minced or grated with a microplace

6-8 sundried tomatoes, thinly sliced

3 cups/handfuls thinly sliced kale or spinach

1/2 cup 1/2 & 1/2 cream

1/4 cup freshly grated parmesan

1 tbsp lemon juice

+ sliced fresh basil (not likely in the winter, I know)

+ more parm for serving

Directions

1. Cook the pasta according to the directions on the box, drain and reserve about 1/2 cup cooking liquid.
2. While the pasta is cooking, in a large saucepan, heat the sundried tomato oil over medium-high heat, then add the sausage and cook until golden brown. Add the garlic and sundried tomatoes, and cook for another minute.
3. Add the kale/spinach and cook until wilted, 2-3 minutes. Add the cream, and simmer for 5 minutes.
4. Add the pasta, parm and lemon juice and stir to combine. Taste and add salt if needed.