STROZZAPRETI with CAULIFLOWER MORNAY, MUSHROOMS, and KALE
Italians have some weird names for pasta. Linguine means “little tongues,” orecchiette means “little ears,” and strozzapreti means “priest-stranglers.” No matter what you call this little twisted pasta, we say it’s delicious—especially with a creamy white sauce dotted with mushrooms and kale. To get a jump on this bowl of comfort food, make the sauce a day or two ahead.
SERVES 6 TO 8
3 ounces dried wood ear mushrooms (black fungi)
1 bunch kale (about 1 pound), rinsed
1 pound strozzapreti or other short-shape dried pasta
2 tablespoons everyday olive oil
1 onion, diced
2 to 3 cloves garlic, thinly sliced
Cauliflower Mornay Sauce (here)
Soak the mushrooms in warm water to cover for 1 hour. Drain and rinse, then cut away any hard stems. Roughly chop the mushrooms and set aside.
Bring 1 gallon water to a boil in a large pot and season with 2 tablespoons salt.
Meanwhile, remove the ribs from the kale and tear the leaves into rough shreds. Set up a steamer and steam the kale until wilted, about 2 minutes. Remove from the heat and let cool a few minutes. Squeeze out any excess water, then roughly chop into bite-size pieces. Set aside.
Drop the pasta into the boiling water, give it a stir, and return the water to a boil. Cook until the pasta is al dente—tender yet chewy when you bite into a piece—8 to 10 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, heat a large saucepot over medium-high heat. Add the oil, then the onion and garlic. Sauté for 2 minutes, then add the kale, ’shrooms, and Mornay. Heat until bubbling, about 2 minutes more.
Drain the pasta and add to the sauce. Stir and cook for another 2 minutes to meld pasta and sauce. Serve hot.
For a no-oil dish, skip the olive oil and sauté the onions and garlic in the dry pan, loosening them with a splash of water if needed to prevent burning.
Garnish with chopped fresh basil or parsley or freshly cracked black pepper. A squeeze of lemon perks it up nicely too.
For a baked pasta casserole, preheat the oven to 350ºF. Mix ½ cup of your favorite cracker crumbs with ½ cup grated Follow Your Heart Parmesan. Pour the sauced pasta into a 3-quart casserole dish and scatter the crumb mixture over the top. Bake until bubbly and browned, about 30 minutes.