Careme

Instructions

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1. 1.

   Strip the leaves from 8 ounces lacinato kale and cut them into ribbons. Dice 8 ounces Roma tomatoes and mince 2 garlic cloves.

2. 2.

   Remove the casings from 12 ounces chicken sausage and break the meat into bite-size pieces.

3. 3.

   Bring 1 1/2 quarts water to a boil in a pot and add 2 tablespoons Morton kosher salt. Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, for about 8 minutes, until browned and cooked to 165°F.

4. 4.

   Add 5 ounces penne to the boiling water and cook until just shy of tender, about 9–11 minutes. Before draining, reserve 1/4 cup pasta water.

5. 5.

   While the penne cooks, add the diced tomatoes and minced garlic to the sausage skillet; cook for 2 minutes. Add the kale and 1/4 teaspoon Morton kosher salt. Cook, stirring, for 5–7 minutes, until the kale is tender and the tomatoes are saucy.

6. 6.

   Add the drained penne to the skillet. Toss for 1–2 minutes, adding the reserved pasta water a splash at a time until the sauce coats the pasta.

7. 7.

   Divide the pasta between two bowls, bringing some sausage and kale to the top of each serving.

Want more detail? See the temperature guide.