Ingredients
- 350 g dried pasta (e.g. orecchietti, rigatoni, penne)
- 2 tablespoons olive oil
- 300 g salsiccia (Italian sausage), casings removed
- 1 medium red onion, finely chopped
- 4 garlic cloves, minced
- 50 g sun-dried tomato halves in oil, finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2-3 handfuls Tuscan kale leaves, stemmed and chopped
- 1 x 400 g can crushed tomatoes
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons balsamic vinegar (top quality)
- Finely grated Parmesan, for serving
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup (250 ml) pasta cooking liquid.
- Meanwhile, heat 2 tablespoons olive oil in a deep, large skillet over medium-high.
- Add the sausage and a pinch of salt. breaking it into smaller pieces with a wooden spoon, until it's fully cooked (3-4 minutes).
- Add onion and sun-dried tomatoes and cook, stirring occasionally, until onion softened (about 5 minutes).
- Add garlic, oregano, fennel seeds, red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until combined and fragrant (1-2 minutes). Add kale and sauté until starts to wilt (1-2 minutes)
- Stir in the crushed tomatoes and bring to a simmer. Drizzle the balsamic vinegar over the sauce and stir to incorporate. Reduce the heat to a low simmer.
- Add pasta, cook, stirring often and adding pasta cooking liquid a little at a time, if needed, until pasta is coated with the sauce.
- Serve the pasta hot, garnished with finely grated Parmesan cheese. Enjoy!
Nutrition
Notes
- My favorite Italian saussage for this recipe is Salsiccia Peperoncino, which is mildly spicy.
- I highly recommend Balsamico di Modena for its richness, harmonious blend, and full-bodied flavor, accentuated by a perfectly balanced sweet and sour interplay on the palate. Exceptionally refined!