- 8 ounces whole-wheat or multigrain spaghetti
- Cooking spray
- 6 ounces mild pork Italian sausage
- 2 1/2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 4 cups coarsely chopped stemmed curly kale
- 1 pint small cherry tomatoes or grape tomatoes
- 2 tablespoons unsalted tomato paste
- 3/8 teaspoon kosher salt
- 1 ounce Parmigiano-Reggiano cheese, shaved
How to Make It
Step 1: Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup pasta cooking liquid.
Step 2: Heat a large skillet over medium-high. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Remove sausage from pan.
Step 3: Add oil to pan; swirl to coat. Add pepper and garlic; cook 30 seconds. Stir in kale and tomatoes; cover, and cook 6 minutes or until tomatoes soften and wilt, stirring occasionally. Push kale and tomatoes to outer edges of pan. Add tomato paste to center of pan; cook 1 minute, stirring constantly. Gradually add reserved 1 cup pasta cooking liquid, stirring constantly. Stir in sausage and salt. Add pasta to pan; cook 3 minutes, stirring to coat. Top with cheese.
3 Ways to Speed Up Pasta Sauce
1. Skip canned tomatoes and use fresh. They’ll burst and break down in minutes, and you won’t have to wait for excess liquid to reduce.
2. Cook the tomato paste in the pan for a full minute before adding liquid to caramelize and concentrate the tomato flavor in the sauce.
3. Add the starchy pasta water to the pan, and stir vigorously to emulsify with the oil and tomato paste for a thickened sauce that clings.