Red chili Linguine with sausage and kale
1 pack red chili linguine by Morelli
Sea salt, 2 tablespoons
For the sauce
EVOO, 3 tablespoons CUCINA by ROI
Garlic clove, 1
White onion, 1 large
Splash of white wine
Cavolo nero (lacinato kale), ¾ lb
Parmigiano Reggiano cheese, 4 tablespoons
Salt to taste
Fresh Chilli to garnish and extra spice
Fill a large pot with 1.5 gallons of water and bring to a boil. In the meanwhile start making the sauce: peel the garlic and dice the onion. Heat the pan and add a tablespoon of EVOO. When it starts to sizzle add garlic and onions, then the wine and let evaporate. Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes. Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for another 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.
At this point while the sauce cooks through the water should be boiling. Add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for 6-7 minutes, then drain but keep about 3 tablespoons of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.
Drizzle with the remaining EVOO and garnish with shaved Parmigiano Reggiano cheese. If you like add some chopped parsley and chili for extra spice.