Ever since I closed my cooking blog, I’ve been forgetting to take pictures of food. For all you chemistry majors out there, I am a perfect example of something seeking the lowest energy level attainable.
Whole wheat pasta with my homemade sausage, shallots, chopped carrots, chard, and fennel seeds simmered in a white wine sauce.
Served with fresh Parmesan cheese, and a nice Chardonnay – 2009 Sonoma Hills.
It doesn’t get much easier than this. While the pasta is cooking, saute the shallots, carrots, and chard stems with the sausage. Add the chopped chard leaves, fennel seeds, and wine, and let it simmer until the leaves are wilted.
Add the cooked pasta and stir, adding more wine if necessary to moisten everything. Be sure to have a glass of wine free for sipping as you cook.
Enjoy your dinner!