Sopressine, Sweet Sausage, Tuscan Kale

Sopressine, Sweet Sausage, Tuscan Kale

Equipment List

• Pasta Pot

• Saute Pan

Ingredients List

• 3 Ounces Sopressine

• 2 Tb Olive Oil

• 1/2 Cup Sweet Sausage

• 1/4 Cup Leeks, Sliced

• 1 Clove Garlic, Sliced

• 1/4 Cup White Wine

• 1/4 Cup Heavy Cream

• 1 Tb Butter

• 1/2 Cup Tuscan Kale, chopped

• 1 tsp Parlsey, chopped

• Salt and Pepper to taste

• Grated Parmeggiano Reggiano and Marjoram Leaves

Method

Begin by bringing a pot of boiling water to a boil. Season with salt and add in the pasta and cook until al dente.

In a saute pan, add in the olive oil and bring up to the smoking point. Add in the sausage and cook until brown and crispy. Add in the leeks and garlic and saute until wilted. Deglaze with white wine and add in the cream and butter. Add in the tuscan kale and parsley, then season with salt and pepper. Plate and garnish with Marjoram leaves and grated Parmeggiano Reggiano.