KCRW 2018: Barley's Kitchen and Tap

Kansas City Restaurant Week is a week of celebrating food that gives back to the community. Executive chef of Barley’s Kitchen and Tap, Ryan Sneed gives a sneak peek at their menu.

It runs January 12-21.

White Bean & Italian Sausage Pasta
Recipe:

• 2 tbsp Olive Oil
• 8-12 oz. Italian sausage
• 10 oz. can of cannellini beans (or other small white beans will work), drained and washed
• 3 large leaves of green kale, rib removed and chopped one-half inch
• 2 large tomatoes
• Salt and pepper to taste
• 8 fl oz. white wine
• 16 fl oz. parmesan cream sauce (recipe follows)
• 1 lb. Cavatappi pasta
• 1/2 cup freshly-grated parmesan cheese

 
Fresh Parmesan Cream Sauce:

• 1 qt heavy whipping cream
• 1 tbsp regular sodium chicken bouillon
• 4 tsp corn starch
• 2 tsp tap water
• 1 cup freshly-grated parmesan cheese
• Freshly ground black pepper to taste

 
Combine the cream and the bouillon in a sauce pot and bring to a boil. Combine the corn starch and the water together and then add to the boiling cream to thicken it. Once it thickens (about 30 seconds), remove the pot from the heat and add the parmesan cheese and ground pepper
 
Preparation:

1. Blanch the cut kale in boiling water for 1 minute and drain immediately. Run cold water over it and let it rest in a strainer to drain. This can be done a day ahead of time, if preferred.
2. Cut each tomato into 3-4 large pieces, toss with a little olive oil and season with salt and pepper. Grill lightly over very high heat just until grill marks start to appear. Don’t move around except to turn over. Allow to cool and cut into bite-sized pieces. This can be done a day ahead of time, if preferred.
3. Cook the pasta according to the package instructions or make fresh pasta if you’re awesomely talented.
4. Heat the olive oil in a large skillet and crumble the fresh Italian sausage in the pan. Cook it until 50 percent done, stirring frequently to prevent burning
5. Once cooked, drain the excess grease. Add the washed white beans, blanched kale, grilled tomatoes and incorporate into the sausage.
6. Season with salt and pepper to taste.
7. Add the white wine to the skillet and allow the liquids to reduce by half.
8. Add the parmesan cream sauce and bring to a boil.
9. Add the pasta, more fresh parmesan and stir together.