Farfalle with Sausage, Kale and Tomatoes
An easy & quick pasta dish that can be made in under 30 minutes.www.comfortandpeasant.com
Ingredients
- 340 g (4 cups) dry farfalle (or other short pasta)
- 42 ml (3 tbsp) extra virgin olive oil
- 2 cloves garlic
- 1 g (1/2 tsp) chili flakes (optional)
- 300 g 3 (.10 lb) sausages (casings removed)
- 300 g (3 cups) kale (stems removed and leaves chopped)
- 283 g (1 pint) cherry tomatoes, sliced in half
- Freshly grated Parmigiano Reggiano cheese to serve
Instructions
- Put a large pot of water on high heat to boil.
- Crush garlic cloves slightly and remove the skins.
- Add the EVOO to a large saute pan and add the crushed garlic cloves. Turn the heat to medium and cook the garlic for a few minutes. Do not let the garlic brown. Add the chili flakes (if using) and cook for 1 minute. Remove the garlic cloves from the pan and discard.
- While the garlic is cooking use a knife to slice the center of the sausage casings and remove the meat from the skin. After the garlic has been removed from the pan add the sausage and start to break up the meat into smaller pieces.
- When the water has come to a full boil add a generous amount of salt (around 17g or 1 tbsp). Add the pasta to the water and cook over high heat according to the directions on the package for al dente.
- While the sausage is cooking use a knife to remove the leaves of the kale from the stems and chop the leaves into smaller pieces. Once the sausage is slightly browned add the kale to the pan and cook until it has softened.
- While the kale is cooking slice the tomatoes in half and add them to the pan once the kale has softened. Cook until the tomatoes are just heated through.
- Once the pasta has cooked to al dente, use a slotted spoon to remove it from the water and add it straight to the sausage mixture making sure to bring some of the pasta water with it. Add a little more pasta water if needed. It should be slightly saucy but not soupy. Stir to combine all ingredients well.
- Serve with a generous amount of freshly grated Parmigiano Reggiano cheese.
Notes
See the "How To Make This" & "Tips For Success" sections above the recipe for more detailed information on the process.