| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
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 |
bn |
Kale (or black cabbage); chopped, in 1/2" ribbons |
| 1 |
lb |
Gramigne pasta |
| 4 |
tb |
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
<suechef@sover.net> on Aug 14, 1997
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