St. Louis Blues Pasta
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Yummy pasta dish with bacon, collard greens and a spicy cheesy sauce.
- Ready In:
- 1 lb penne pasta
- 1⁄2 lb bacon
- 4 garlic cloves, chopped
- 1 onion, chopped
- 1 teaspoon salt
- 1 lb collard greens, chopped and rinsed
- 1 (14 1/2 ounce) can chicken broth
- 1 tablespoon wine vinegar
- 1 teaspoon hot pepper sauce
- 1⁄2 cup parmesan cheese, grated
- Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tablespoons bacon drippings.
- Sauté garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce.
- Mix collard greens and panjuices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon.
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We loved this recipe! It is very hearty and a great way to get your greens. The recipe didn't specify what type onion; I used a red (we normally use white when cooking greens) and I highly suggest it! It adds a sweetness which offsets any bitterness that greens can sometimes have. We only needed about half the chicken broth, (but our collards were from our garden so maybe they had more water in them than the store idk) and I used 1 Tbsp. hot sauce just because I wasn't paying attention (but hubby slathered his in more anyway). I also added some pinto beans I had cooked off a few days ago, which was fantastic and contributed to the 'meatiness' of the dish then we dubbed it "St. Louis Blues Pasta Fagioli"Reply