food fanatic.bookaholic.mommy

“Hmmm, should I cook this or not”–these were the words that shot through my mind when I read this recipe in a copy of Clean Eating magazine.  The pasta with kale, turkey sausage sounded fabulous to me. However, I knew MrMango might not be too keen on having kale in his pasta. He is fine with decorative kale adding some autumn color in the planter on our patio, but in his dinner, perhaps not so much.

Well, I forged ahead and made it.  I adapted the recipe by using fettucine instead of parpadelle and reduced the amount of kale (as a pre-emptive strike against complaints from the hubster).

My husband liked the pasta in general but there was a little pile of kale on the side of his plate at the end of the meal. He said “next time use spinach instead”.  I liked the kale though. So maybe next time we can compromise and have half kale and half spinach.

Turkey Sausage Ragu

(adapted from Clean Eating Magazine)

Serves: 4

  • 2 tbsp extra virgin olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 tbsp fresh thyme leaves
  • 8 ounces spicy italian turkey sausage, casings discarded
  • 1/4 tsp chile flakes
  • 3 cloves fresh garlic
  • 1/2 cup red wine
  • 1 14.5 ounce can chopped tomatoes in juice
  • 1 tbsp fresh oregano leaves, torn
  • 1 large bunch fresh kale, cleaned, stems discarded, roughly chopped
  • 1 tbsp balsamic vinegar
  • kosher salt and pepper, to taste
  • 8 ounces whole wheat fettucine
  • Parmigiano Reggiano cheese, for garnish
  1. Add 1 tbsp oil, onion and thyme to a medium pot over medium heat.  Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching.  Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally.  Off the heat, carefully deglaze by adding wine.  Return to heat and reduce for 1 minute.  Add tomatoes, oregano, and kale.  Stir well, cover and cook for 5 minutes.  Remove cover and continue coking until sauce is reduced and slightly thickened, 10 minutes.  Stir in additional 1 tbsp oil plus vinegar.  Season with salt and black pepper.
  2. When sauce is almost finished cooking, add pasta to large pot filled with boiling salted water and cook until al dente, following package directions.  Drain well and immediately toss with tomato sauce to coat.  Then serve with parmesan cheese shavings.
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