penne with sausage and greens
adapted from Ricardo Larrivée
serves 4 – 5
30 ml (2 tbsp.) olive oil
450 g. (1 lb.) good sausage meat, pork or turkey, squeezed out of the casing
5 cloves garlic, sliced
1/2 tsp. Korean red pepper flakes or hot pepper flakes
4 plum (or any) tomatoes, diced
500 ml (2 c.) Swiss chard, kale or baby arugula, chopped finely
250 ml (1 c.) red wine
250 – 500 ml (1 – 2 c.) Asiago cheese, grated
Boil the pasta in salted water until it's al dente. Drain and toss with 1 tbsp. olive oil. Set aside.
In the mean time, heat a heavy-bottomed skillet or Dutch oven over medium-low heat. Add the other 1 tbsp. of oil. Brown the sausage meat, garlic and pepper flakes, breaking up the meat into small pieces as you please. This will take about 5 minutes.
Add the tomatoes. If you're using chard or kale, add it now. Stir often until the liquid has evaporated, about 7 minutes. Pour the wine in and try not to panic about the amount of liquid you now have in your pan. Cook for about 3 minutes. Add the pasta and stir until everything is hot. Taste for seasonings and add salt and pepper if necessary. If you're using arugula, stir it in now.
Serve in wide, shallow bowls with lots of Asiago cheese.