GARLIC KANGKONG (Local Spinach) SPAGHETTI with SAUSAGE
By: Pal Raine
Published: Sunday, January 13, 2013 - 3:57am

Ingredients




400 grams spaghetti
1/2 cup oil, more to toss
5 Lucban sausages( or any sausages)
2 cups kangkong leaves (swamp cabbage or river spinach)
2 tablespoons garlic, chopped
1/2 quick melt cheese, finely grated
1/2 tablespoon red pepper flakes(optional)
salt, ground black pepper

Preparation

1 Bring a pot of water to a boil.  Add pasta and cook until al dente, for about 8 minutes. 2 Meanwhile, in a large saute pan over medium heat, then put oil. 3 Add sausages and saute until browned.  Add garlic and kangkong.  Saute until garlic is softened and green are wilted. 4 Drain pasta, and keep 1/2 cup of pasta liquid, and add to sausage mixture. 5 Top with cheese, and toss to combine.  Pour in the reserved pasta water and stir until cheese melts. 6 Add red pepper(this is optional), salt and pepper to taste.  Then again saute for several seconds until-heated through. 7 Serve hot.  Makes 4 servings.

About

My mother loves to cook and  invent recipes out from our fridge.  And me as her taster at the same time her food critics, have to give review on her cooking (well I know my mom is a great cook).  And to be fair well I give her recipe a 100% PERFECT PASTA TASTE!
This recipe you can cook in 30 minutes or less.  No hassle at all.