It’s Fall again, and that means no one will question why you want to incorporate kale or pumpkin into every plate. Sometimes both! I’d personally start with kale, because there will be plenty of time in November for pumpkin pies, lattes, quesadillas (no, really!), cake, and anything else you can sneak pumpkin into. But kale is one of best ways I know of to say goodbye to summer and hello to fall. It is the perfect accompaniment to pastas, soups, and stews.
In this seriously simple recipe http://www.rachaelraymag.com/recipe/fettuccine-with-sausage-kale/, Rachel Ray serves up Fettuccine with Sausage and Kale for four people.
All you’ll need are:
1 lb fettuccine
1 lb spicy Italian sausage, removed from the casings
1⁄2 cup heavy cream
1 large bunch kale, trimmed and coarsely chopped
1⁄2 cup grated Parmesan
When making this, I added an extra half pound of sausage (sweet Italian), but that’s a personal preference. Also, try boiling the fettuccine in vegetable or chicken stock, rather than water, for additional flavor.
TIP: I always buy DeCecco pasta. It is not much more expensive than other brands, but IMO it is a much better product. I am friends with a few Italians and this is the brand they use. Who am I to argue with a native?!?!
As you can imagine, the directions for this are simple. I modified them a bit to reflect my own preferences.
1. Bring stock (or salted water) to rolling boil. (Always salt your water after it starts to boil. That way it comes to a boil faster.)
2. Cook pasta until the noodles are slightly under-cooked. Seriously, there is nothing more disgusting than over-cooked pasta. Save a couple ladles of the pasta water before you drain your noodles.
3. Drain.
4. While preparing pasta, saute sausage on medium low until browned. Break it up as you go. Make sure you pan is large enough since you will soon be dumping your cooked pasta in there too.
5. Add 1/2 cup of pasta water and the heavy cream.
6. Simmer until reduced to a consistency you like.
7. Add kale; stir until wilted. This won’t be very long.
8. Add your pasta and simmer for a few moments longer. This way your pasta (the real star of any pasta dish) soaks up all that good flavor. Never. And I mean NEVER dump plain pasta onto a dish and ladle your sauce or topping over it.
9. Add a handful of Parmesan and gently incorporate. Give it a taste. Add salt and pepper if needed.
10. Serve and enjoy promptly!
P.S. I was not paid by DeCecco to mention their brand. The simple truth is, that’s what I use!
Brad Nierenberg the Home Chef 