Spicy Pomodoro Sauce With Kale Penne Pasta Recipes

SPICY POMODORO SAUCE WITH KALE & PENNE PASTA

Steps:

• In a large non-stick skillet, heat olive oil over medium heat until shimmering. Add the parsley, basil, and thyme. Cook for about 5 minutes or until the herbs are crisp. Remove and discard the herbs using a slotted spoon.
• Add the shallots to the olive oil and sauté for a few minutes until tender. Add the garlic and sauté for 1-2 minutes, or until fragrant but not browned. Add the crushed tomatoes, red pepper flakes, and black pepper. Bring to a simmer, reduce the heat to low and cook until the tomatoes break down and the sauce thickens, about 25 minutes.
• While the sauce is cooking, prepare the pasta according to package directions. Drain and set aside until needed.
• Add the kale to the Pomodoro sauce and cook, stirring occasionally, until wilted, about 5 minutes. Add the drained pasta and cook until heated through. Season with salt and pepper. Spoon into bowls and garnish with fresh torn basil leaves and grated Parmesan.

CHICKPEAS AND KALE IN SPICY POMODORO SAUCE

Steps:

• In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
• Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

PENNE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.