Careme

Instructions

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1. 1.

   Bring 2 quarts water to a boil in a pot. Meanwhile, wash 1 bunch lacinato kale, approximately 8 oz, remove the tough stems, and slice the leaves into thin ribbons. Peel and thinly slice 2 garlic cloves.

2. 2.

   Remove the casings from 8 oz chicken sausage and break the meat into bite-size pieces. Do not add salt to the already-seasoned sausage.

3. 3.

   Add 2 tablespoons plus 1/4 teaspoon fine sea salt to the boiling water, then add 6 oz whole-grain penne. Cook according to the package timing until just al dente. Before draining, reserve 1 cup pasta water.

4. 4.

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 7–9 minutes, breaking it into small crumbles and turning occasionally, until browned and cooked to 165°F. Transfer to a plate.

5. 5.

   Reduce the skillet heat to medium. Add 1 tablespoon olive oil and the sliced garlic; cook for 30 seconds. Add 1/4 teaspoon crushed red pepper flakes and stir briefly. Add the prepared kale, 1/4 teaspoon fine sea salt, and 1/4 cup water. Cover and cook for 3 minutes, then uncover and cook for 2–3 minutes, stirring, until tender and bright green.

6. 6.

   Return the cooked sausage to the skillet with the drained penne, 1/2 cup reserved pasta water, and 1/4 teaspoon ground black pepper. Toss over medium heat for 1–2 minutes until glossy, adding reserved pasta water 1 tablespoon at a time if needed.

7. 7.

   Remove from the heat and stir in 1 tablespoon finely grated Parmesan. Divide between two shallow bowls and sprinkle with the remaining 1 tablespoon Parmesan.

Want more detail? See the temperature guide.