This was a first time recipe for us, but it looked so gorgeous with all of the fresh colors. We also are always on the hunt for new pasta dishes since pasta is an absolute staple in a household of Italians! This recipe is from The Lemon Bowl – Healthy Made Delicious blog.
8 oz Penne Pasta
4 c kale – roughly chopped
1 c diced onions
3 garlic cloves – minced
3 links Italian sausage – raw (I buy it already out of the casing)
½ tsp red pepper flakes (optional)
¼ c white wine
¼ c reserved pasta water
14 oz can fire roasted diced tomatoes
1 Tbs dried basil
½ Tbs dried oregano
1 tsp dried rosemary
⅓ c grated parmesan
Salt and pepper to taste
Grated parmigiano reggiano and fresh chopped parsley (garnish)
Bring a large pot of salty water to a boil and add penne. (Note – I will start on the sauce while this is cooking so the drained pasta doesn’t sit out too long and get cold. It also shortens cook time!)
Once penne is 1-2 minutes shy of al-dente, add chopped kale. Cook 2 additional minutes until kale is tender and bright green.
Using a glass liquid measuring cup, remove a cup of the starchy cooking liquid and set aside. Strain and set aside.
Heat another deep saute pan on medium high and spray with non-stick spray.
Saute onion until tender 2-3 minutes then add red pepper flakes and garlic, cook additional 30 seconds.
Add raw sausage removed from casing directly into the pan.
Crumble with a wooden spoon and cook until sausage is browned 5-7 minutes.
Deglaze pan with wine or using spoon to scrape up wooden bits from bottom of pan.
Add tomatoes, spices and ½ c reserved starchy pasta liquid then bring to a boil.
Stir then turn to low and simmer 5 minutes.
Pour reserved pasta and kale into the sausage mixture and heat until warmed through.
Add in cheese at the end and check for seasoning. Salt and pepper to taste.
Serve with fresh parsley and extra cheese on the side.
HUSBAND RATING – “Damn! This is good.” He cleaned his plate quickly and went back for a heaping second serving. That’s success! He also commented on the combination of flavors making a great pasta sauce without the heartburn of a pure tomato sauce.