Weeknight Wonder: Kale and Sausage Pasta

What You Need

• 1 pound ground mild Italian sausage
• 1 leek, white and light green parts only, halved lengthwise, rinsed, and sliced finely
• 6 cups kale
• 1 cup chicken stock
• 1 tablespoon butter
• Kosher salt and pepper and red pepper flakes to taste
• 1 pound Fusilli pasta
• 2 cups Parmesan finely shredded
• 1/2 cup chopped basil for serving

Directions

1. In a large skillet, bring the pan to medium-high heat and add 1 tablespoon of olive oil.
2. Add sausage to the pan and sauté over medium-high heat, breaking up the sausage with a wooden spoon, until browned. This takes about 5 minutes.
3. Add chopped leeks to sausage in skillet and cook until softened, about 5 more minutes. Add kale (1 cup at a time) and cook until wilted. Do not worry it will cook down.
4. Add chicken stock and cook, stirring frequently and scraping up any brown bits on the bottom of the pan. Stir in butter and season to taste with salt and pepper. Remove the pan from the heat and allow it to sit.
5. In a large pot of heavily salted (3 tablespoons) boiling water, cook pasta according to package instructions. Typically boil pasta for 8-10 minutes until soft.
6. Drain the pasta and add to the add sausage mixture, and toss to combine, adding chicken stock as needed to thicken the sauce.
7. Toss in the shredded Parmesan. Add salt and pepper to taste as well as some freshly chopped Basil.
8. Serve Immediately.