Gramigne con Salsiccia e Cavolo Nero

By LeeBoruchow

If you can't find Gramigne, you can use fusilli or rotelle.

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 medium red onion, 1/2" dice
• 1 lb Italian sausage with fennel seeds, out of casings and crumbled
• 1 cup basic tomato sauce
• 1 bunch cavolo nero, chopped into 1/2 inch ribbons
• 1 lb gramigne pasta
• 4 tbsp olio nuovo

Details

Servings 4

Preparation

Step 1

Bring a pot of salted water to boil.

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 crumbled sausage and cook until lightly brown. Drain grease from pan and add tomato sauce and kale. Cover pan and simmer for 15 minutes. Meanwhile, cook pasta 1-2 mins short of al dente, drain and add to the sausage mixture. Toss to mix well and serve immediately. Drizzle with some best quality new season's oil.