Careme

Instructions

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1. 1.

   Bring 2 quarts (8 cups) of water to a boil in a large pot. Cut 6 ounces broccoli into small florets; peel and thinly slice any tender stalk. Remove the tough stems from 6 ounces kale and chop the leaves into bite-size pieces. Thinly slice 3 garlic cloves. Remove the casings from 8 ounces Italian chicken sausage.

2. 2.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 7–9 minutes, breaking it into small pieces, until browned and cooked to 165°F. The sausage is already seasoned, so do not salt it separately.

3. 3.

   While the sausage cooks, add 2 tablespoons plus 1 1/2 teaspoons Morton kosher salt to the boiling water, then add 6 ounces dry cavatappi. Follow the package timing for al dente pasta. Add the prepared broccoli for the final 4 minutes. Add the prepared kale at the same time if using curly kale, or for the final 2–3 minutes if using tender Tuscan/lacinato kale. Stir occasionally to submerge the vegetables.

4. 4.

   Reduce the skillet heat to medium-low. Add the sliced garlic and 1/4 teaspoon crushed red pepper flakes to the browned sausage. Stir for 1 minute, until fragrant but not browned. Remove the skillet from the heat until the pasta is ready.

5. 5.

   Reserve 1 cup pasta cooking water, then drain the pasta and vegetables. Add them to the skillet with 1/2 cup reserved cooking water and the remaining 1 tablespoon olive oil. Toss over medium heat for 1–2 minutes, until glossy. Remove from the heat and gradually toss in 1/4 cup freshly grated Parmesan and the finely grated zest of 1/2 lemon. Add more reserved water, 1 tablespoon at a time, if needed to loosen the coating.

6. 6.

   Divide between two bowls, distributing the sausage, broccoli, and kale evenly, and serve immediately.

Want more detail? See the temperature guide.