Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat.
Step 2
In a large, heavy soup pot, heat the olive oil over medium heat. Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces. With a slotted spoon, remove the sausage from the pot and set aside. To the same pot, add the onion and garlic and cook over medium heat for 3 minutes. Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes. Add the canned tomatoes with juice. Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes. Add the salt, pepper, red pepper flakes, and the sausage.
Step 3
Meanwhile, blanch the kale in the boiling water for 5 minutes. Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture. Reduce the heat and simmer the sauce, covered, for 10 minutes. Add the cream and stir to combine. Remove the mixture from the heat.
Step 4
While the sauce is simmering, add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, add to the sauce, and toss to combine. Serve with the Pecorino Romano cheese sprinkled on top.
