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Pasta with Sausage and Kale
Servings: 4 to 6
As with broccoli raab, the earthy, somewhat bitter flavor of kale makes it a good match for sausage in a pasta perfect for a cold autumn night.
Ingredients
- Kosher salt
- 2 Tbs. olive oil; more for serving
- 2 small shallots, thinly sliced lengthwise
- 1/2 lb. sweet Italian sausage, casings removed
- 1 lb. kale, tough stems removed, leaves roughly chopped
- 1/2 tsp. crushed red pepper flakes; more to taste
- Freshly ground black pepper
- 1 lb. short, flat pasta, such as farfalle or sagnarelli
- 2 oz. Parmigiano-Reggiano, finely grated (about 1 cup); more for serving
- Lemon wedges, for serving
Preparation
- Bring a large pot of well-salted water to a boil.
- Meanwhile, heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes.
- Add the kale and pepper flakes, and season with salt and pepper. cook, tossing occasionally, until the sausage is cooked through and the kale is tender, 5 to 7 minutes.
- Meanwhile, boil the pasta according to package directions for al dente. Reserve 1/2 cup of the cooking water, and drain the pasta. Add the pasta, the reserved water, and the remaining 1 Tbs. olive oil to the skillet, and toss. Serve topped with the cheese and a drizzle of olive oil, with the lemon wedges and more cheese on the side.