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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil, salt it and plunge the kale or other greens in, just until they turn bright green (around about 2 min or less). | 2. Fish the greens out with tongs and put in a colander to drain. | 3. Cook the pasta in the same water that you cooked the greens in until it is al dente. | 4. Drain and save 1/2 cup of the cooking water, though I hardly ever need this. | 5. Meanwhile, heat a large skillet and add the sausage. | 6. Throw the chopped onions, minced garlic and hot pepper flakes on top of the sausage and chop and mix using a large spatula until the sausage is separated into small crumbles and it, as well as the onion, is cooked. The onion should be translucent, not brown. | 7. Add the white wine and let most of it boil off. | 8. Add the cream or milk and boil that down until thickened, about 5 minutes or so. | 9. While that's boiling, chop the greens and then add them to the thickened sausage mixture. | 10. Finally, throw in the pasta and Parmesan and toss well. | 11. Thin with the reserved pasta water if it seems to need it. | 12. Serve with extra Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	1	bunch		-	-	-	-
wheat pasta	1	lb	greens sauce	1642.0063	331.5764	61.2804	12.1563
sausage	1			1569.4315	2.9484	64.637	142.1107
leek	3/4	cup	chopped	40.7175	9.4451	1.0012	0.2002
pepper flake	1	dash		-	-	-	-
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
white wine	1/4	cup		-	-	-	-
milk	1	cups	evaporated fat free	552.0	13.296	5.496	57.216
parmesan cheese	1/3	cup	grated	18.5	2.0	2.0	0.25
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.