Tuscan Kale and Sausage PastaIngredients:
For the pasta:
1 pound short pasta (such as penne, rigatoni, or fusilli) 1 tablespoon olive oil 1/2 onion, chopped 2 cloves garlic, minced 1 pound Tuscan kale, stems removed and chopped 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes Salt and pepper to tasteFor the sausage:
1 pound Italian sausage (such as sweet, hot, or mild) 1/2 cup white wine (optional)For the sauce:
1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsleyInstructions:
1.
Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
Reserve 1/4 cup of the pasta cooking water.
2.
Brown the sausage:
Remove the sausage from its casing and crumble it into a large skillet over medium heat.
Cook until browned and crumbled, stirring occasionally.
If desired, add the white wine and cook until it is reduced by half.
3.
Sauté the vegetables:
Add the olive oil, onion, and garlic to the skillet with the sausage.
Sauté until the onion is softened and the garlic is fragrant, about 5 minutes.
4.
Add the kale:
Add the kale to the skillet and cook, stirring constantly, until wilted, about 2 minutes.
Season with the oregano, red pepper flakes, salt, and pepper.
5.
Make the sauce:
In a medium bowl, whisk together the heavy cream, Parmesan cheese, and reserved pasta cooking water.
Add the sauce to the skillet with the kale and sausage.
Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
6.
Combine the pasta and sauce:
Drain the pasta and add it to the skillet with the sauce.
Toss to combine.
7.
Garnish and serve:
Sprinkle with parsley and serve immediately with additional Parmesan cheese, if desired.
Tips:
For a vegetarian version, omit the sausage and replace it with an extra pound of Tuscan kale.
If you don’t have white wine, you can use chicken broth instead.
Serve with a crusty baguette for dipping.

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