Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Bring 2 quarts water to a boil in a large pot. Wash 1 bunch lacinato kale, about 8 oz, strip off the tough stems, and slice the leaves into thin ribbons.

2. 2.

   Peel and finely dice 1 small yellow onion, about 4 oz. Peel and mince 2 garlic cloves, keeping them separate from the onion.

3. 3.

   Remove any casings from 8 oz chicken sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and the largest pieces reach 165°F. Do not add salt to the already-seasoned sausage.

4. 4.

   Add 6 oz dry rigatoni and 2 tablespoons table salt to the boiling water. Cook according to the package's al dente timing, stirring occasionally. Before draining, reserve 1 cup pasta water.

5. 5.

   While the pasta cooks, reduce the skillet heat to medium. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic, 1/4 teaspoon fennel seeds, and 1/8 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the prepared kale, 1/4 teaspoon table salt, and 1/4 cup of the pasta water scooped from the pot. Cover and cook for 4–5 minutes until the kale is tender. The modest added salt accounts for the seasoned sausage and salty pasta water.

6. 6.

   Add the drained rigatoni to the skillet with 1/4 cup reserved pasta water and 1 teaspoon red wine vinegar. Toss over medium heat for 1–2 minutes until glossy, adding reserved pasta water 2 tablespoons at a time if needed. Remove from the heat and stir in 1 tablespoon finely grated Parmesan.

7. 7.

   Divide the pasta between two shallow bowls, distributing the sausage and kale evenly. Finish with the remaining 1 tablespoon finely grated Parmesan.

Want more detail? See the temperature guide.