Careme

Instructions

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1. 1.

   Strip the leaves from 1 bunch of lacinato kale and slice them thinly; finely chop any tender stems.

2. 2.

   Dice 1/2 lb Roma tomatoes and 1/4 lb yellow onion, then mince 2 garlic cloves. Zest and juice 1/2 lemon. Remove the casings, if present, from 8 oz chicken sausage.

3. 3.

   Bring 2 quarts water to a boil and stir in 2 tablespoons table salt. Add 6 oz penne and cook until al dente, about 10–12 minutes. Reserve 1/4 cup pasta water, then drain.

4. 4.

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

5. 5.

   Add the diced onion to the skillet and cook for 3 minutes. Stir in the minced garlic for 30 seconds, then add the diced tomatoes and cook for 3 minutes, until they begin to soften.

6. 6.

   Add the prepared kale and 1/4 teaspoon table salt. Cook for 3–4 minutes, stirring, until the kale is tender. Return the sausage to the skillet.

7. 7.

   Add the drained pasta, reserved pasta water, lemon zest and juice. Toss over medium heat for 1–2 minutes, until the pasta is lightly coated. Divide between two bowls and serve.

Want more detail? See the temperature guide.