Recipe by Chef Michael 

 

Pappardelle with Italian Sausages and Kale

Olive Oil, 3 tbsp

Garlic Cloves, 3 finely sliced

Onion, 1 diced

Italian Sausages, 4 with casing removed

Red Pepper, 1 tsp crushed

Dried Basil, 2 tsp

Dried Oregano, 1 tsp

Red Wine, ¼ cup

Kale, ½ bunch leaves finely chopped

Diced Tomato Puree, 1 can

Fresh Papparadelle Pasta, 12 oz

Italian parsley, 2 tbsp chopped

Parmesan, 3 oz shaved

Salt and pepper to taste

Heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat. Add the sausage and render until browned. Remove the sausage with a slotted spoon, add half of the garlic and onion and sweat over low heat for 2-3 minutes. Stir in the pepper flakes, basil and oregano. Add the wine, and reduce until the liquid has mostly evaporated. Add the tomato and simmer for 5 minutes, then add the browned sausage back in and continue simmering for an additional 15-20 minutes over low heat. Meanwhile, in another large frying pan, heat the remaining olive oil. Add the remaining onion and garlic and lightly brown over medium heat. Add the kale and stir fry until the kale turns bright green. You can add a little water to steam the kale if needed. Add the kale mixture to the tomato and sausages and mix well. For the pasta, bring a large pan of salted water to boil and cook until al dente. Drain well, reserving some of the pasta water. You can use this water to adjust the thickness of the sauce. Add the pasta to the sauce, adding a ladleful of the pasta cooking water to loosen the consistency if necessary, and then stir in the parmesan and parsley. Serve in warm pasta bowls.