This pasta dish is a delightful melange of earthy flavors.
INGREDIENTS:
1/4 cup olive oil
4 cloves garlic, finely chopped
1 small red onion, finely chopped
1 teaspoon crushed red chile flakes
1 lb. sweet Italian sausage, (no casing)
1 bunch kale, washed, stemmed, and roughly chopped
2 1/2 cups half and half
1/2 teaspoon dried oregano leaves
1/3 cup grated Parmesan
Juice and zest of 1 lemon (Meyer lemons work well, too)
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper, to taste
1 lb. dried whole wheat penne pasta
3 tablespoons finely chopped parsley, for garnish
METHOD:
In a large, heavy-bottomed pot, heat oil over medium-high heat. Add garlic, red onion, and red chile flakes. Sauté stirring occasionally, until garlic is fragrant. Add sausage and cook using a wooden spoon to break it up into small pieces.
When sausage is cooked and browned, add kale, and oregano, season with salt and pepper, and cook until kale is wilted about 3 minutes.
Add half and half and bring to almost to a boil. Reduce heat to simmer and cook, stirring occasionally, until liquid is reduced by a third, 7 to 8 minutes. Stir in Parmesan, lemon juice, zest, and nutmeg. Check seasonings. Set aside and keep warm.
Bring a large stock pot of salted water to a boil over high heat. Add whole wheat penne and cook until al dente. Drain, reserving 1/4 cup of cooking water. Add both pasta and water to the reserved sauce and cook for about 5 minutes more. Serve garnished with chopped parsley.
SOURCE: Recipe adapted from a recipe in Saveur.
