This month we bring you a delicious pasta recipe from Saveur Magazine that combines strong flavors of kale with a creamy lemon sauce. Using penne pasta always allows you to be versatile with ingredients in endless combinations. The garlic, red chile and parmesan cheese all add wonderful textures to this dish.
¼ cup olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 tsp. crushed red chile flakes
1 pound sweet Italian sausage, casing removed
1 bunch kale, stemmed and roughly chopped
2½ cups half and half
? cup grated Parmesan
Juice and zest of 1 lemon
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
1 pound dried penne pasta
3 tbsp. finely chopped parsley, for garnish
1. Heat oil in a 6-qt saucepan over medium-high heat. Add garlic, onion and red chile flakes; cook, stirring occasionally, until golden brown, about 10 minutes. Add sausage, and cook, using a wooden spoon to break it up into small pieces until browned, 16 to 18 minutes. Add kale, season with salt and pepper, and cook until wilted, about 3 minutes. Add half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes. Stir in Parmesan, juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm.
2. Bring a large pot of salted water to a boil over high heat. Add penne and cook, stirring occasionally until al dente, 8 to 9 minutes. Drain, reserving ¼ cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more. Serve garnished with parsley.
Credit: Maxime Iattoni/ Saveur
See Saveur Magazine’s post here.