Kale and Sausage Pasta
(Adapted from Ms. K's version of this)
Makes 4-6 servings
2 large spicy Italian sausages, removed of the casing
6 cups kale leaves, washed and chopped
½ cup dry red wine
4 large garlic cloves, coarsely chopped
3 tbsp olive oil
1/4 tsp. red pepper flakes
1 cup chicken broth
28 oz. can diced tomatoes
2 cups short pasta like penne
1/2 cup coarsely grated Parmesan cheese
In a large, heavy pot, break up and brown the sausage. Remove from pan with a slotted spoon and set aside. Add the red wine to deglaze the pot and scrape all of the sausage bits from the bottom of the pot. Allow the wine to reduce by half then add in a tablespoon of oil and allow to heat up. Add the garlic and red pepper flakes and saute. Heat but do not brown the garlic. Add the kale to the pan and cook until wilted, stirring occasionally for about 5 minutes. Add the sausage, broth, and tomatoes to the pan and bring to a boil. Once boiled, turn down the heat and allow the mixture to simmer for up to 45 minutes. Prepare and drain the pasta reserving about half a cup of pasta water. Add the pasta to the sauce (adding pasta water as needed). Mix in the cheese and serve warm. Enjoy the leftovers for the next few days – the dish gets better as it sits!
PS. I apologize that our photos are not quite up to par. We haven't quite figured out our lighting situation in the new kitchen and that overhead light is just atrocious!