Fine Cooking Magazine - November/December 2020

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

Calories (kcal) : 500
Fat Calories (kcal): 150
Fat (g): 17
Saturated Fat (g): 4.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 9
Cholesterol (mg): 20
Sodium (mg): 930
Carbohydrates (g): 65
Fiber (g): 5
Sugar (g): 3
Protein (g): 22

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.

(7 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Shallots
IN THIS RECIPE
Sweet Italian Sausage
IN THIS RECIPE
Kale
FEATURED
Quail Eggs

Reviews

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Reviews (6 reviews)

springs9 | 12/01/2020
A favourite. Any type of Kale works great!
KimberlyHD | 08/30/2020
Love this recipe! Altered only slightly— doubled the sausage and used sweet Italian turkey sausage; also, I had no lemons so I added a splash of ACV for the acid. It was absolutely delicious. I used red Russian and black magic kale, no bitterness at all. This is definitely a keeper!!
KimberlyofSelah | 03/10/2020
We liked this in my household and I will make it again, however, I will double the sausage next time.

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What We're Cooking Now

Name: Pasta with Sausage and Kale
Yield: 4 to 6 servings
Cuisine: Italian
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