Pasta with Spicy Sausage, Kale, White Beans

1. Bring a large pot of salted water to boil. Add kale or broccoli to the pot and cook for 3 minutes.  Place kale/broccoli in a colander to drain.  Bring water back to boil.  

2. Cook the pasta until al dente, reserve 1 cup pasta water, then drain pasta.

3. In a deep 12” skillet, heat the olive oil to medium high. Add the  chopped sausage, cook until browned (3-5 minutes).  Add the garlic and cook for 30 seconds.

4. Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half (about 1 minute).  

5. Add the kale, beans, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook over medium heat, stirring often until sausage is cooked through and the kale is tender (about 3 minutes). 

6. Add the pasta and 1/2 cup reserved pasta water, toss well, and cook over low heat until the sauce comes together, (about 1-2 minutes).  Add additional pasta water, a little at a time, if needed for moisture. 

7. Remove the pan from the heat, add butter, Parmesan, lemon zest and lemon juice, toss until butter is melted.

*Note: Can substitute broccoli or broccoli rabi; chickpeas for beans.  

Make gluten-free with gluten-free pasta.