Chew: Mario Batali's Fusilli with Sausage

By pavaldez

This is tasty and good for you. Enjoy it tonight.

Ingredients

• /2 cup Extra Virgin Olive Oil
• 1 Medium Red Onion (Chopped into 1/2" dice)
• 1 pound Italian Sausage with fennel seeds (casings removed and meat crumbled)
• 1 1/2 cups Basic Tomato Sauce
• 1 Bunch (8 ounce) Dinosaur Kale (sliced into 1/4" wide ribbons)
• 2 tablespoons Salt
• 1 1/2 pounds Fusilli Corti
• 1/2 cup Freshly Grated Parmigiano-Reggiano
• 2 cloves garlic (sliced)
• 1 sprig fresh rosemary (leaves only)

Preparation

Step 1

In a 14" sauté pan, heat 1/4 cup of the oil over medium heat. Add the crumbled sausage and cook until no pink remains, 10-12 mins. Add the onions and garlic and cook until just softened, 5-7 minutes. Add the tomato sauce, rosemary and the kale. Cover the pan and simmer for 15 minutes. Set the pan aside.

Add the salt to the boiling water. Drop the fusilli into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/2 cup of the cooking water into the pan containing the kale.

Drain the pasta in a colander and immediately add it to the sausage kale mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Mix in parmigiano. Pour into a warmed serving bowl and serve immediately. Garnish with more cheese if desired.