Everyone will be asking for seconds of this colorful and extremely satisfying dish.
1 pound fresh pasta of your choice, such as this week’s gemelli
2-3 Jimmy Nardello peppers, seeded and chopped
1 Walla Walla sweet onion
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 cloves of garlic, finely minced
2 tablespoons freshly-chopped parsley
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.
2. Meanwhile, cook the Italian sausage in a large skillet over medium-high heat until no longer pink, breaking the sausage apart with a wooden spoon or spatula. Remove the sausage to a plate and set aside.
3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in garlic, peppers and onions and sauté until all the veggies are tender and beginning to brown, about 5-7 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.
3. Add the pasta and sausage to the skillet and toss to combine with the veggies; season with salt and pepper as necessary. If the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.