PASTA WITH KALE, BEANS, AND SAUSAGE ALLA FERRARI

1 Pound Turkey Italian sausage (bulk or casings removed and crumbled)
1 Pound “dense” pasta (i.e.: orecchiette, penne rigate, or gemelli)
1 can Cannellini beans
1 (2-ounce) can flat anchovy fillets
4 Cups fresh kale – woody stems removed and julienned
1 Cup low-sodium chicken or vegetable stock
4-6 Cloves crushed garlic
3 Tbsp. grated Parmesan cheese, preferably Parmigiano-Reggiano, plus 1-3 Tbsp. for garnish
½ tsp. Crushed red pepper
2 Tbsp. Olive Oil

Boil water and prepare pasta as directed. Meanwhile, in a deep skillet or Dutch oven, sauté Italian sausage in 1 Tbsp. olive oil until once cooked through; remove from pan and set aside. In the same pan, over medium heat, heat 1 Tbsp. olive oil, crushed garlic, and anchovy filets. Sauté until anchovy filets melt and garlic becomes translucent. Add broth, crushed red pepper, kale, and beans. Simmer for 10 – 15 minutes. When pasta is cooked al dente, add 3/4 cup pasta water to the sausage/kale mixture prior to draining. Stir the drained pasta into the sausage/kale mixture, mix thoroughly, let stand for 3-5 minutes covered. Sprinkle with Parmesan prior to enjoying with a glass of your favorite wine!

Serving Size: Makes 8 1.5-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user FERRARIB.