Fall Kale and Sausage Pasta Bake

Careful because this is the type of dish you just can’t stop eating.

Pair it with our @kindofwildwines organic, zero sugar Pinot Noir!

Fall Kale and Sausage Pasta Bake

55 min 40 min 4-6 Servings

Ingredients

• 1 pound rigatoni
• 1 to 2 (8-ounce) bunches Tuscan kale, stemmed and roughly chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• Pinch crushed red pepper flakes, or more as desired.
• 1 pound Italian sausage, removed from casing
• 2 cups heavy cream
• Pinch of freshly grated nutmeg
• 1 pound fresh whole-milk ricotta
• 1 cup grated part-skim mozzerella
• ¼ cup grated Parmesan

Instructions

1. Preheat the broiler. Grease a 9x13 inch ceramic or metal baking dish with olive oil.
2. Cook the pasta in a large pot of salted, boiling water until about 3 minutes less than package instructions. Reserve 1 1/2 cups of pasta cooking water. Drain and set aside.
3. Meanwhile, heat a large Dutch oven or heavy saucepan over medium - high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute.
4. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any browned bits from the bottom.
5. Pour in the heavy cream and bring to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale.
6. Remove from the heat and add the ricotta, stirring until combined. Add ½ cup mozzarella as well as the pasta. Stir until all the pasta is coated in the sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with more salt, pepper, and red pepper flakes if desired.
7. Transfer the pasta to the baking dish and top with the remaining ½ cup mozzarella and parmesan cheese. Broil until golden brown and bubbling, about 5 minutes. Serve immediately.

xoKatie 

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Creamy Brussels Sprouts Pasta

Today I made my Creamy Brussels Sprouts Pasta, perfect for a quick weeknight dinner. 

I like a sauce that’s ready in the time it takes to boil the water and cook the pasta.  I prep the ingredients while the water comes to a boil, then drop the pasta, and make the sauce.

Creamy Brussels Sprouts Pasta

10 min 7 min 4-6 Servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• Pinch crushed red pepper (optional)
• 3cups shredded brussels sprouts
• ½ lemon
• 1 pound spaghetti
• 4 tablespoons unsalted butter
• ½ cup freshly grated Parmesan
• ½ cup reshly grated Pecorino
• salt and pepper

Instructions

1. Start by boiling a large pot of water and generously seasoning it with salt. Add spaghetti and cook for 2-3 minutes less than the package instructions.
2. Meanwhile, heat oil and garlic in a large skillet over medium-low heat. This method prevents the garlic from burning. Cook until sizzling, approximately 1-2 minutes. Optionally, add a pinch of crushed red pepper for some heat.
3. Stir in Brussels sprouts and increase the heat to medium-high. Cook, stirring often, until the sprouts are wilted and tender, about 5 minutes.
4. Squeeze the juice of half a lemon into the skillet and stir. Season with salt and pepper.
5. Add ¾ cup of pasta water and bring to a simmer. Use tongs to add the spaghetti to the skillet and toss to combine. Stir in butter until melted. Turn off the heat and gradually stir in cheese, tossing constantly with the tongs to evenly coat the pasta.

xoKatie 

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