Garlic Basil Sausage and Kale Pasta July 25 2013

  • 1 tb olive oil
  • 2 cloves garlic
  • 1/4 cup onions
  • 1# Loose Garlic Basil Sausage (out of the casing)
  • 1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
  • 1# your favorite pasta (I use Maestri's Capunto)
  • 2/3 cup chicken broth
  • 1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

preparation

Heat oil in skillet. Sautee onions and garlic until fragrant. Remove. Brown sausage in same pan. While sausage is cooking, blanch kale in a pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add onions mixture and kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side