Recipe by: Devon O'Brien
This quick, comforting gluten-free pasta is perfect for weeknights when cooler weather sets in. Red lentil pasta is coated in a creamy, savory sauce avored with sausage and packed with plenty of kale. Serve with a green salad on the side.
Serving Size: About 1 1/2 cups
Per Servings: 473 calories; fat 29g; cholesterol 84mg; sodium 738mg; carbohydrates 31g; dietary ber 6g; protein 22g; sugars 6g; niacin equivalents 3mg; saturated fat 12g.
Ready in: 30 mins
8 ounces Opus Tagliatelle
- 1 tablespoon Opus Black
- 8 ounces Italian sausage, casings removed
- 1 tablespoon garlic, chopped
- 1 tablespoon chopped fresh oregano
- 1⁄4 teaspoon ground pepper 1⁄2 cup tomato paste
- 1⁄2 cup white wine
- 1⁄2 cup heavy cream
- 1 bunch kale, chopped (about 6 cups)
- 1⁄2 cup grated Parmesan cheese, plus more for garnish
Cook pasta according to package directions. Save 1 cup of the pasta cooking water, then drain.
Heat oil in a large high-sided skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a wooden spoon, until crumbled and cooked through, about 4 minutes. Add garlic, oregano and pepper; cook, stirring, until fragrant, about 1 minute. Add tomato paste; cook, stirring, until it melts down and darkens slightly, about 1 minute. Reduce heat to medium-low. Add wine and cook, stirring, until fully incorporated, about 30 seconds.
Stir in cream, then kale; cook until the kale is wilted, about 2 minutes. Add the cooked pasta and toss to combine. Sprinkle Parmesan over the pasta and add the pasta water, a couple of tablespoons at a time, tossing gently until the cheese is melted and the sauce evenly coats the pasta. Garnish with more Parmesan, if desired.