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Bring a large stock pot of water up to a boil. Season liberally with salt. Cook the pasta per package directions until al dente.
Meanwhile, bring a large non-stick skillet up to heat over medium. Drizzle in 2 tbsp. of EVOO and add in the chili flakes. Cook for 1-2 minutes.
Add the sausage to the pan and break up with a wooden spoon into small pieces. Cook for 8-10 minutes or until golden brown. If the sausage is still in the casing, squeeze out directly into the pan and break up.
Next add in the kale along with 1/2 cup of pasta cooking liquid. Stir together and cook for 3-5 minutes or until the kale has wilted and begun to soften. Season with salt and pepper.
Once the pasta is cooked add it directly to the pan using tongs or a pasta spoon. Add another 1/2 cup of pasta cooking liquid and toss together. Season with salt and pepper. Remove from heat and stir in 1 cup of freshly grated parmesan cheese.
To serve scoop some pasta into a shallow bowl, top with a few chili flakes, freshly cracked black pepper and a sprinkling of parmesan cheese.
Recipe Courtesy of Megan Mitchell