Careme

Instructions

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1. 1.

   Wash 1 bunch Organic Lacinato Kale, remove the tough stems, and slice the leaves into thin ribbons.

2. 2.

   Peel and finely dice 1 small yellow onion (about 4 oz). Mince 2 cloves peeled garlic.

3. 3.

   Remove the casings from 8 oz chicken sausage and break the meat into small pieces. Do not add salt to the sausage; it is already seasoned.

4. 4.

   Bring 2 quarts water to a boil in a pot. Add 2 tablespoons plus 1/4 teaspoon table salt, then add 6 oz dry rigatoni. Cook according to the package directions until just al dente. Before draining, reserve 1 cup pasta water. Meanwhile, cook the sausage and vegetables.

5. 5.

   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 bite-sized crumbles, until browned and its thickest pieces reach 165°F. Transfer the sausage to a plate, leaving the drippings in the skillet.

6. 6.

   Reduce the heat to medium. Add the diced onion and cook for 4–5 minutes, stirring, until softened. Add the minced garlic and 1/8 teaspoon crushed red pepper; stir for 30 seconds. Add the prepared kale, 1/4 teaspoon table salt, and 1/2 cup reserved pasta water. Cover and cook for 4–5 minutes, until the kale is tender but still green. The modest vegetable seasoning accounts for the salty sausage, cheese, and pasta water.

7. 7.

   Return the cooked sausage to the skillet and add the drained rigatoni. Toss over medium heat for 1–2 minutes, adding reserved pasta water 2 tablespoons at a time as needed to create a glossy coating. Turn off the heat and stir in 1 tablespoon grated Parmesan and 1/4 teaspoon ground black pepper.

8. 8.

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

Want more detail? See the temperature guide.