It’s recipe day! I’ve had this floating in my e-mail since February and now that the weather is getting cooler it seemed like the perfect time to make it. Originally from remedial eating, the recipe below was inspired by this one. I used Molly’s recipe as a bare-bones framework and altered it substantially, both due to my taste preference and my constant quest to use all leftovers in the fridge before they turn! We loved this; it’s a perfect recipe for a crisp fall evening.
Kale
and Garbanzo Fusili with Sweet Italian Sausage
Ingredients:
) olive oil
) 1 lb sweet Italian sausage (ground, or link
with casings removed)
) 1 tin oil packed anchovies
) 4 roughly chopped garlic cloves
) 1 roughly chopped habanero chili (leftover from this!)
) ¼ teaspoon peperoncino
) 1 head roughly ripped kale, largest ribs removed
) 4 roughly chopped garlic cloves
) 1 roughly chopped habanero chili (leftover from this!)
) ¼ teaspoon peperoncino
) 1 head roughly ripped kale, largest ribs removed
) 15.5 oz (1 can) garbanzo beans, rinsed and
drained
) 1 cup crushed plum tomatoes (leftover from this!)
) 1 cup grated romano cheese
) 1 lb fusili pasta
 |
| everything but the cheese |
Put your pasta
pot on to boil with water that's "salty like the sea" as my Instructor-Chef at the FCI would say.
Slick a large
skillet (I used my cast iron) with the olive oil, when up to heat, begin to
brown the sausage. (As you can probably tell in my ingredients photo, I did not
do a very good job of slicing through the sausage casings, this was problematic
later, do a better job than me!).
 |
| pour them right in, oil and all! |
Once the sausage
begins to brown a little, pour in the tin of anchovies and let them render down
a little.
 |
| dump it all in together |
After a few minutes,
add the garlic, habanero and peperoncino and let them cook until you can smell
the garlic. At about this time, if your water is ready, put your pasta on to boil.
Pour in the crushed tomatoes and cover up everything with the kale. This will need to steam for a few minutes until the kale begins to cook down.
Pour in the crushed tomatoes and cover up everything with the kale. This will need to steam for a few minutes until the kale begins to cook down.
Now, pour in the garbanzo beans! All you need to do is heat them up, so this can be just before the kale is done to your liking.
 |
| stir it all up, see that yummy wilted kale?! |
Strain the pasta, retaining at least a cup of the pasta water. Then return the pasta to your big pot and pour in your skillet full of sausage, kale, beans, etc.
 | |
|
Serve and enjoy! One bowl was filling and it transports really easily to work or school for a healthy, delicious lunch!
