Kale has a mild cabbage-like flavor that's nice with sausage. To save a few minutes on the cook time, use spinach, which does not require steaming. Cook pasta, chop onion, and toast pine nuts the day before. Rinse pasta with cold water to wash away starches that cause sticking, and refrigerate in a zip-top plastic bag.
4 large kale leaves*
1 (12-ounce) package bowtie pasta
3/4 pound hot Italian sausage
1 medium onion, chopped
4 garlic cloves, minced
1/4 cup balsamic vinegar
1 (14 1/2-ounce) can chicken broth
4 fresh basil leaves, thinly sliced
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
3 tablespoons pine nuts, toasted
6 ounces crumbled feta cheese
How to Make It
Arrange kale in a steamer basket over boiling water; cover and steam 2 minutes. Drain. Remove thick stems, and cut leaves into thin strips; set aside.
Cook pasta according to package directions; drain and set aside.
Remove and discard casings from sausage. Cook sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink; drain.
Add onion to sausage in Dutch oven, and sauté 5 minutes. Add garlic, and sauté 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale; cook 5 minutes. Stir in basil and next 3 ingredients; cook 1 minute. Stir in pine nuts, pasta, and feta cheese; cook until thoroughly heated. Serve immediately.
*1 (6-ounce) package fresh baby spinach may be substituted for kale. Omit steaming procedure.
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