Careme

Instructions

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1. 1.

   Strip the leaves from 6 ounces organic kale and slice them thinly.

2. 2.

   Thinly slice 4 ounces yellow onion and mince 2 garlic cloves. Zest and juice 1/2 lemon, keeping the zest and juice together.

3. 3.

   Remove the casings from 8 ounces mild Italian chicken sausage and crumble the meat.

4. 4.

   Bring 1 1/2 quarts water to a boil. Add 2 tablespoons Morton kosher salt and 6 ounces whole-grain rotini. Cook according to the package, about 9–11 minutes. Before draining, reserve 3/4 cup pasta water.

5. 5.

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook, breaking it up, for 6–8 minutes, until it reaches 165°F. Transfer it to a plate.

6. 6.

   In the same skillet, cook the prepared onion with 1/2 teaspoon Morton kosher salt for 3 minutes. Add the prepared garlic and stir for 30 seconds. Add the prepared kale and 1/4 cup reserved pasta water; cook for 3–4 minutes, until the kale is tender.

7. 7.

   Return the sausage to the skillet. Add the drained rotini and prepared lemon zest and juice; toss for 1–2 minutes, adding up to 1/2 cup more reserved pasta water until lightly sauced.

8. 8.

   Divide the pasta between two bowls, with the kale and sausage distributed throughout.

Want more detail? See the temperature guide.