Pasta Alyssa

After this blog post I had an overwhelming response from people all dying to know one thing: What, in the world, is Pasta Alyssa?? So scrumptious that you can eat it week after week, both for dinner and lunch the next day, and not get sick of it? It must be made of magic!

Well, the wait is over! I will hearby in this post explain the magic of Pasta Alyssa.

PSYCHE! Not one person was even remotely interested in what Pasta Alyssa entails. I deliberately didn’t say it in my last post, and not one person took the bait! Drats. It’s probably telling me then that no one cares, but due to the fact that I love it, this blog post will be devoted to it nonetheless. I have successfully spread Pasta Alyssa through Federal Hill and Hunt Valley (Pam can vouch for that!) and those that have attempted it always come back with good reviews

First, I should point out that I in no way made this recipe up. The fact that I call it Pasta Alyssa is entirely based on the frequency I make it and the fact that it can’t be called Pasta-something-else because the ingredients always slightly change and I can never completely recreate the recipe. In fact, despite making it tens of times, I still manage to mess it up… the other week at Ryan and Ed’s. Oops. Thanks for not commenting on the fact that it tasted weird guys!!

First, drop a dollop of olive oil into a pan and make it hot. Then chop up some garlic….maybe 2-3 little wedges of it. If you are lazy you can also just use the minced garlic that comes off the shelf. Now at some red pepper flakes. If you don’t like spicy things, don’t add too many. Now you add the sausage. You can use italian sausage (I prefer this) but you can use whatever variation. You need about 1/2 a pound, or 2.5ish links. Take the sausage links out of that weird wrapper thing that’s really thin and add it to the pan, breaking it into small pieces. Now cook all of that together until the sausage is browned.

MEANWHILE you should have about 3/4 a pound of Kale. You can also substitute spinach for kale.  Cut it from the stems and boil it for about 5-10 minutes. Strain the kale from the water, keeping the water it was cooked in if possible. Then start boiling your noodles in that pot of water. I like to use fettucine, but really any box of pasta will work (you can use the whole box). Take the kale and squeeze the water from it, chop it up into bite sized pieces.

NOW once your sausage is browned, add 2 little cans of diced tomatoes. You can also use the diced tomatoes with the garlic and oregano – do not use the one with peppers and onions (this is what makes it taste weird). Also add the kale pieces. Bring that all to a simmer over low heat.

When your pasta is cooked, strain the water, and then put it back in the pot. Pour the sauce you made over it and mix. BOOM! Pasta Alyssa is ready! A little parm cheese and you’re good to go.

Published by Alyssa Godesky

Alyssa Godesky is a professional triathlete & coach.

0 comments on “Pasta Alyssa”

  1. When I make it with spinach I just de-stem the spinach and put it right on top of the already cooking sausage. I totally skip the boiling step! [oops! :)] I have yet to make this with kale, but I look forward to trying Pasta Alyssa Remix – next week!

Leave a Reply

Your email address will not be published. Required fields are marked *