wine night: cavatappi with sausage & kale

Happy Wine Night!
I apologize for not posting yesterday, I was home with a wretched cold.
Feeling a bit better today, just in time for Wine Night.

Here's a recipe I've had bookmarked for awhile now, from one of my favorite blogs, Camille Styles.
It has kale in it and kale is so hot right now.
The flavors remind me slightly of orecchiette with broccoli rabe, in that it's a bitter green paired with spicy sausage, and, in this case - a hint of tomatoes.

This is a real hearty dish full of flavor.
Make it for your Wine Night tonight!

Cavatappi with Sausage & Kale
Adapted from Camille Styles
Serves:  4

  • 1 T. extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 t. crushed red pepper flakes.
  • 1 shallot, minced
  • 1/2 lb. spicy Italian sausage, casings discarded
  • 1/2 lb. kale, stems removed, coarsely chopped
  • 1/4 C. low sodium chicken stock
  • 1/2 t. freshly grated nutmeg
  • 1/2 lb. cavatappi pasta (any short cut pasta will do but I love the cavatappi curly cues in this.)
  • 1 (28 oz.) can whole San Marzano tomatoes
  • 1/3 C. half and half
  • 1 oz. Parmesan cheese, grated

  1. While pasta cooks, in a large skillet, heat olive oil over medium-high heat. Once hot, add garlic, shallot, and red pepper flakes, cooking a couple minutes until fragrant but not burned.
  2. Remove casings from sausage and crumble into pan with garlic and shallot. Cook until browned, 5 to 7 minutes.
  3. While sausage cooks, heat a large pot of salted water to boiling. Add pasta and cook until al dente. 
  4. While pasta is cooking, add kale and chicken stock to skillet and saute, tossing frequently, for five minutes until kale is tender and wilted. 
  5. Drain off a couple tablespoons of tomato puree from can then add tomatoes to pan one by one, crushing them with your hand into the pot. Simmer for a few minutes.
  6. Add half and half and nutmeg to sauce. Stir to combine.
  7. Add cooked pasta to sauce and toss until combined and coated with the sauce.
  8. Season with salt, pepper, and Parmesan

Nutrition: (per serving)
  • Calories:  486
  • Carbs:  54g
  • Fat:  20g
  • Protein:  22g


{photos by me}
Related Posts Plugin for WordPress, Blogger...
©2014 Rose Record
Designed by Kelly Brito