Gramigne With Sausage And Kale (or Black Cabbage)

But who is this that cometh from the tomb, with dyed garments from the bed of death? He that is glorious in His appearance, walking in the greatness of strength? It is thy Prince, O Zion! Christian, it is your Lord! He hath trodden the wine-press alone; He hath stained His raiment with blood; but now as the first-born from the womb of nature, He meets the morning of His resurrection. He arises, a conqueror from the grave; He returns with blessings from the world of spirits; He brings salvation to the sons of men. Never did the returning sun usher in a day so glorious! It was the jubilee of the universe!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Import, New, Text	1	Servings

INGREDIENTS

4	T	Virgin olive oil
1		Red onion, chopped in 1/2"
		dice
1	lb	Italian sausage with fennel
		seeds crumbled
1	c	Basic tomato sauce, or 1 cup
		commercial tomato sauce
1		Kale, or black cabbage
		chopped in 1/2" ribbons
1	lb	Gramigne pasta
4	T	Olio nuovo, new oil

INSTRUCTIONS

Bring 6 quarts water to a boil and add 2 tablespoons salt.  In a 12
inch to 14 inch saute pan, heat oil and onion over medium heat  until
just softened, about five to seven minutes. Add crumbles  sausage and
cook until red is gone. Drain grease from pan and add  tomato sauce and
kale. Cover pan and simmer for 15 minutes.  Meanwhile, cook pasta
according to package instructions until just  "al dente" and drain.
Remove lid from pan and add hot pasta. Toss to  mix well and serve
immediately. Drizzle with some "new oil" or best  quality tableside.
Serves: 4  Recipe by: MOLTO MARIO #MB5726 Posted to MC-Recipe Digest V1
#743 by  Sue <[email protected]> on Aug 14, 1997

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