I had some leftover hot Italian sausage and wanted to make a cozy, hearty pasta to help fight off this Polar Vortex. To add some semblance of healthiness, I threw in some kale. I made a really tasty ragu and served it with perciatelli - a great, hollow noodle like bucatini - good texture, but you can use whatever pasta you'd like. This is an easy and really great sauce, and a nice, cheap dinner,
Ingredients:
1/2 lb perciatelli
4 links hot Italian sausage, removed from casing
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1/2 bunch kale, rinsed, dried and ripped into bite sized pieces
4 slices pickled peppers, chopped
1/2 tsp fennel seeds
1 1/2 tbsp red wine vinegar
1 28 oz can whole plum tomatoes in their liquid
1 cup chicken stock
