Recipe: Delicious pasta using leftover kangkong

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MANILA, Philippines — Always experimenting in the kitchen to try to come up with dishes that bring together seemingly odd ingredient combinations that actually work? You can start by using leftovers.

The easiest way to use leftovers is in fried rice or noodles/pasta. And kangkong is the easiest leftover ingredient to find since one usually do not eat much of the stalk or trunk.

Chop it up, combine with the usual sausages for pasta, and you're on your way to a good, healthy, balanced and delicious pasta dish, such as this one by Mama Sita's marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad.

"Like pansit, pasta is a great way to enjoy pantry leftovers. I happened to have Hungarian sausage, which we got from a local shop in Marikina, and a bunch of almost wilting kangkong leftovers from making sinigang. So I thought, why not make Sausage & Kangkong Pasta?" says Ces.

So the next time you cook sinigang, plan on making this unique pasta dish so there will not only be absolutely no leftovers. You will have a delicious and nutritious pasta dish for merienda or light lunch or dinner, too. 

Sausage & Kangkong Pasta

Ingredients:

• 1 Tbsp. of olive oil
• 1 pc. of sliced sausage
• 1 bunch of kangkong, leaves separated, stems chopped
• 1/2 can cream of mushroom soup
• 1/2 tsp. of ground black pepper
• 150 grams of spaghetti noodles 

Procedure:

1. In a pot, boil water and cook pasta for about 8 minutes.
   1. Drain. Set aside 1/2 cup of pasta water. 
2. In a pan, heat oil and brown the sausage. 
3. Add stems of kangkong, stirring for a few seconds over medium heat, 
4. Add reserved pasta water, and combine with cream of mushroom soup and kangkong leaves. 
5. Stir in cooked spaghetti noodles and season with black pepper.

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