Pasta with Sausage & Kale

The combination of sausage and kale is so scrumptious, especially this time of year for some reason. We both really enjoyed this pasta dish. You can make it with any kind of pasta you like - rigatoni, penne, orecchiette, shells, etc. I would add even more kale next time I make it to bump up the greens in this dish but otherwise it was on point for great flavor.

Also, I  had bulk spicy sausage on hand, so I doctored it up to make "Spicy Italian". It was probably better in my opinion, because the spices were freshly added to the meat. I made it by combining the following to 1/2 lb pork:  1/2 tsp each fennel seeds, dried basil, dried oregano, garlic powder and dried parsley. 1/4 tsp each of onion powder, dried rosemary, black pepper and a pinch of red pepper flakes. Grind these up in a molcajete and add to the meat and mix gently by hand. There you have it...spicy Italian sausage.

Pasta with Sausage & Kale      

Serves 4

Pasta with Sausage & Kale

ingredients

• 1 lb bow tie pasta
• 4 Tbsp EVOO
• 1/2 lb spicy Italian Sausage
• 4 cups roughly chopped, stemmed kale
• 1/2 cup grated Parmesan cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring a large pot of salted water to boil and cook the pasta 1 minute less than the package instructions call for. Reserve 1 cup cooking water before draining, set aside.

2. Heat a cast iron dutch oven over medium-high heat and add 2 Tbsp olive oil once pan is hot. Add sausage and cook until well browned, 5 minutes or so. Add the kale and cook for 1 minute, stirring occasionally.

3. Add the reserved pasta cooking water and deglaze the pan with a wooden spoon to get up the browned bits on the pan. Add the pasta, stir to combine well.

4. Remove from the heat and stir in the Parmesan and 2 tbsp EVOO. Taste and adjust seasoning adding more cheese if desired.

Enjoy!

This recipe was adapted from Michael Simon.