4

Cooking with Pete and Barb Marczyk: summer pasta with greens, turnips and sausage

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.

"We grilled some sausages the other night, and two days later, I saw them lurking in the refrigerator and figured that I could either stand here and eat them cold, or take the time to turn them into something delicious -- so that's what I did," says Barb, who used a variety of Marczyk-made sausages, including a hot Italian link, a sweet Italian link, a chicken sausage and a bratwurst in the following recipe. "It's prime grilling season right now," she adds, "and the sausages we carry at Marczyk's are perfect grilling sausages with lots of flavor." Barb recommends pairing the dish with a bottle of Chianti.

See also: - Cooking with Pete and Barb Marczyk: Milwaukee "caviar" - What's cooking? Pete Marczyk goes New Mex in the city with green chile - Denver Yelp reviews: Pete Marczyk reads Marczyk Fine Foods' strangest on video

Summer pasta with greens, turnips and sausage Serves 4 Preheat oven to 350 degrees

Ingredients

2 savory pork or chicken sausages, grilled and sliced into one-inch thick coins 1 bunch swiss chard, washed, stems stripped and chopped, leaves chopped 1 bunch baby turnips, bulbs quartered and the leaves washed and chopped 3 cloves garlic, peeled 3 tablespoons olive oil 1 carton fettuccine, cooked according to package directions Salt and pepper to taste 1 tablespoon pine nuts and/or currants (optional)

Directions

1. Place turnips and garlic on a baking sheet and drizzle with 1 tablespoon olive oil; salt and pepper to taste. Roast turnips and garlic until crispy on the outside and soft inside, about 20 minutes. Remove and set aside. 2. In a large skillet, heat remaining 2 tablespoons olive oil and add sausage coins. When sausages start to brown, add swiss chard stems and cook for 4 minutes; add chard leaves and turnip greens. Cook greens over medium-high heat until wilted, about 10 minutes. 3. Add roasted turnips to greens and sausages. (You can also add pine nuts and /or currants at this point). 4. Toss mixture with pasta and salt and pepper to taste.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Pete's blog and Marczyk Fine Wines.


Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.