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Title: Gramigne with Sausage and Kale (Or Black Cabbage)
Categories: New Text Import
Yield: 1 Servings
| 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) |
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
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: MOLTO MARIO #MB5726
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