Penne With Sausage And Kale Food

PENNE WITH SAUSAGE AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

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.

PENNE WITH KALE AND ONION

Steps:

• In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.

BUCATINI WITH SAUSAGE & KALE

Steps:

• Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil., In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally., Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.

FALL KALE AND SAUSAGE PASTA BAKE

Steps:

• Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
• Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
• Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
• Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.

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.