Bucatini with Sausage and Kale
ingredients
- 1 package bucatini pasta
- 3 tablesoons, 2 teaspoons olive oil, divided
- 5 cloves garlic, thinly sliced
- 8 cups chopped fresh kale (about 5 ounce)
- 3/4 teaspoons salt
- 1/4 teaspoons pepper
- shredded romano cheese
steps
- Cook pasta according to package directions, decreasing time by 3 minutes. Drain reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
- In a 6 qt. stockpot, cook sasuage over medium heat until no longer pink, 5-7 nminutes, breaking sausage into large crumbles.
- Add garlic and remaining oil, cood and stir 2 minutes
- Stir in kale, salt and pepper; cook covereed over medium-low heat until kale is tender (about 10 minutes), stirring occasionally.
- Add pasta and reserved pasta water, bring to a boil.
- Reduce heat and simmer uncovered until pasta is al dente and liquid is abosrbed (about 3 minutes), tossing to combine.
- Sprinkle with cheese
notes
- Use a preseasoned hot ground sausage for extra flavor.