Careme

Instructions

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1. 1.

   Bring 2 quarts water to a boil in a medium pot. Meanwhile, wash 1 bunch organic lacinato kale, strip away the tough stems, and thinly slice the leaves to yield about 6 ounces. Peel and thinly slice 3 garlic cloves.

2. 2.

   Remove any casings from 8 ounces mild Italian 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 bite-size crumbles, until browned and the largest pieces reach 165°F. Do not add salt to the already-seasoned sausage.

3. 3.

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

4. 4.

   While the pasta cooks, lower the skillet heat to medium. Add the sliced garlic and 1/8 teaspoon crushed red pepper flakes to the browned sausage; stir for 30 seconds. Add the sliced kale, 1/4 teaspoon fine table salt, and 1/4 cup plain water. Cover and cook for 4 minutes, then uncover and stir for 2–3 minutes, until the kale is tender and most of the water has evaporated.

5. 5.

   Add the drained penne to the sausage-kale mixture with 1/2 cup reserved pasta water, 1 teaspoon red wine vinegar, and 1/4 teaspoon black pepper. Toss over medium heat for 1–2 minutes until glossy. Remove from the heat and stir in 1 tablespoon grated Parmesan. If needed, loosen with reserved pasta water, 1 tablespoon at a time.

6. 6.

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

Want more detail? See the temperature guide.