I was short on time, but wanted to make an elegant dinner for my husband and me. That night, we happily ate this simple pasta starring spicy sausage and our homegrown kale.
—Angela Lemoine, Howell, NJ
Takes: 30 min. • Makes: 6 servings
1 pkg. (12 oz.) bucatini pasta or fettuccine
2 tsp. plus 3 Tbsp. olive oil, divided
1 lb. regular or spicy bulk Italian sausage
5 garlic cloves, thinly sliced
8 cups chopped fresh kale (about 5 oz.)
3/4 tsp. salt
1/4 tsp. pepper
Shredded Romano cheese
1. Cook pasta according to the package directions, decreasing time by 3 minutes. Drain pasta, reserving 2 cups of pasta water. Toss pasta with 2 tsp. oil.
2. In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in the kale, salt and pepper; cook, covered, over medium-low until the kale is tender, about 10 minutes, stirring mixture occasionally.
3. Add pasta and reserved water; bring to a boil. Reduce the heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.
11/3 cups: 512 cal., 30g fat (8g sat. fat), 51mg chol., 898mg sod., 43g carb. (2g sugars, 3g fiber), 19g pro.