pasta bowl with remote

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Sausage, Tomato, and Kale Penne

By , from the Natalie Serber collection
Serves 2


½ lb. penne pasta
3 to 4 Tbsp. olive oil
¾ lb. bulk spicy Italian sausage
4 garlic cloves, chopped
1 pt. basket cherry tomatoes, rinsed
1 bunch kale, thick spines removed, leaves washed and chopped
½ cup dry white wine
~ Parmesan cheese, for garnish


  1. In a large stockpot, put pasta water on to boil.
  2. Heat a tablespoon or so of the olive oil in a thick-bottomed pan on medium heat. Cook the sausage, breaking up any clumps, until cooked through. Remove from the heat and set aside.
  3. In a pan with high sides, heat the remaining olive oil and add the garlic. Sauté until the garlic begins to soften. Add the cherry tomatoes and turn up the heat; stir until their skins begin to blister and some juices emerge. Add the kale and white wine. Cover the pan and steam the kale for several minutes.
  4. Meanwhile, cook the pasta according to the package directions.
  5. When the kale has gone limp, add the cooked sausage to the pan. Next, add the pasta and a handful of grated Parmesan cheese.
  6. Serve hot, in bowls.

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pasta bowl with remote

This content is from the Natalie Serber collection.

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