Kale And Sausage Penne With Lemon Cream Sauce Food

PASTA WITH SAUSAGE AND KALE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
• Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
• Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

KALE AND SAUSAGE PENNE WITH LEMON CREAM SAUCE

Steps:

• 1. Heat oil in a 6-qt saucepan over medium-high heat. Add garlic, onion and red chile flakes; cook, stirring occasionally, until golden brown, about 10 minutes. Add sausage, and cook, using a wooden spoon to break it up into small pieces until browned, 16 to 18 minutes. Add kale, season with salt and pepper, and cook until wilted, about 3 minutes. Add half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes. Stir in Parmesan, juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm. 2. Bring a large pot of salted water to a boil over high heat. Add penne and cook, stirring occasionally until al dente, 8 to 9 minutes. Drain, reserving ¼ cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more. Serve garnished with parsley.

CREAMY KALE AND PASTA WITH SWEET SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
• While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
• Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat.
• Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
• Drain any excess dripping from skillet.
• Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
• Add tomatoes with juices and simmer 3 minutes.
• Add cream and simmer until sauce thickens slightly, about 5 minutes.
• Stir in 4 tablespoons parsley.
• Season to taste with salt and pepper.
• Remove from heat.
• Cook pasta in large pot of boiling, salted water until firm to bite.
• Drain; transfer to large bowl.
• Bring sauce to simmer.
• Pour sauce over pasta.
• Add 3/4 cup cheese and toss to coat.
• Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.

PENNE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.