Sausage and Kale Pasta

Sausage and Kale Pasta

div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-UOzWGuk1nyI/UKL4f2a0c2I/AAAAAAAAIHk/M7G5sHg2Cnc/s1600/photo%2B5.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="300" src="http://4.bp.blogspot.com/-UOzWGuk1nyI/UKL4f2a0c2I/AAAAAAAAIHk/M7G5sHg2Cnc/s400/photo%2B5.JPG" width="400" //a/divbr /buSausage and Kale Pasta/u/bbr /br /bIngredients/bbr /br /1 lb bulk Italian sausage (I use my a href="http://aloshaskitchen.blogspot.com/2012/02/italian-sausage.html"homemade version/a)br /1 small yellow onion, finely choppedbr /2 large cloves garlic, minced or gratedbr /1 tablespoon dried basilbr /1 tablespoon dried oreganobr /1 teaspoon Kosher saltbr /1 15-ounce can crushed tomatoesbr /1 1/2 cups waterbr /1 8-ounce can tomato saucebr /1 bunch kale, leaves pulled from the ribs, very finely chopped/mincedbr /1/2 cup grated parmesanbr /8 ounces dried pennebr /br /bMethod/bbr /br /Heat a large skillet over medium heat. Add the sausage and cook, breaking into chunks with a wooden spoon, until no longer pink, about 5 or 6 minutes. Add the onion, garlic, basil, oregano and salt to the pan. Saute for another 3 or 4 minutes until the onion just starts to turn soft. Add the crushed tomatoes and water, scraping the bottom of the pan to get up any stuck bits. Reduce heat to medium low and simmer uncovered for 20 minutes.br /br /While the sauce is simmering, bring a large pot of salted water to boil. Add the penne and cook until just shy of al dente, about 8 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta into a colander and set aside.br /br /Add the tomato sauce to the pan, stir through, and simmer for another 15 minutes. Add the 1/2 cup of pasta water to the pan along with the reserved pasta and the kale. Stir until the greens have wilted. Remove from heat, then stir in the grated cheese.br /br /Serve immediately with more grated parm and red pepper flakes at the table.br /br /buNOTES/u/bbr /br /Hearty, savory, oh so good. Perfect for a cold night. Totally my version of comfort food - anything with sausage and greens.br /br /This is one of those recipes that I made four or five times before getting it exactly how I wanted it to be. Problems ranged from the greens being too clumped and not incorporating well into the sauce (this was every time until now), to the sauce not being tomatoey enough to it being too thin to too bland to... well, now it's right. Really, really craveably right.br /br /Note: my homemade Italian sausage is rather fennely, so if you use a store bought version that doesn't have any, I recommended adding a couple of teaspoons of crushed fennel seeds when you add the sausage to the pot.

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