Sausage & Kale Pasta

Instructions

1. 1
   Mise en place

   Remove the sausage from its casings, if present. Stem the kale and chop the leaves into roughly 2-inch pieces. Thinly slice the sun-dried tomatoes and garlic. Grate the Parmesan, reserving ¼ cup for serving.

2. 2

   Cook the rotini in a large pot of salted boiling water until al dente according to the package directions. Reserve 1 cup cooking water, then drain.

3. 3

   Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, until browned, about 8 minutes. Drain off all but a spoonful of grease.

4. 4

   Reduce the heat to medium. Add the sun-dried tomatoes, garlic, and tomato paste. Cook, stirring frequently, until the paste darkens and begins sticking, about 1 minute. Add the kale and a splash of reserved pasta water; cook, stirring often, until tender, 2 to 3 minutes.

5. 5

   Stir in the cream, broth, ½ cup Parmesan, and ½ tsp salt. Cook for 3 minutes. Add the rotini and cook, stirring, for another 2 to 3 minutes until thick and creamy. Loosen with reserved pasta water as needed.

6. 6

   Serve with the reserved ¼ cup Parmesan.