Sausage And Kale Pasta

• servings: 4 to 6

Ingredients

Kosher salt

1 pound rotini or fusilli pasta

1 pound mild or hot Italian sausage, casings removed

1 bunch curly kale

½ cup sun-dried tomatoes

4 garlic cloves

1 tablespoon tomato paste

1 cup heavy cream

1 cup low-sodium chicken stock

½ cup freshly grated Parmesan cheese, plus more for serving

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Scoop out 1 cup of the pasta cooking water, then drain the pasta and set aside.

2. Warm a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Drain off all but a spoonful of grease.

3. Meanwhile, stem the kale. Chop the leaves into small (2-ish-inch) pieces. Thinly slice the sun-dried tomatoes and garlic.

4. Reduce the heat to medium and add the sun-dried tomatoes, garlic, and tomato paste. Cook, stirring frequently, until the tomato paste darkens in color and begins sticking to the pot, about 1 minute. Add the kale and a splash of the reserved pasta cooking water and cook, stirring often, until the kale is tender, 2 to 3 minutes.

5. Stir in the cream, stock, Parm, and ½ teaspoon salt. Cook for 3 minutes to allow the sauce to thicken. Add the cooked pasta to the pot with the sauce and cook, stirring, for 2 to 3 minutes, until the sauce is clinging to the pasta and everything is thick and creamy. If it gets too thick, stir in a splash of the reserved pasta cooking water.

6. Serve the pasta in low bowls with more grated Parm over the top.