It’s hot out there and when it’s hot out, spaghetti with a heavy tomato or cream sauce is not the most appealing thought. Pasta is still a perfect quick summer dinner or potluck dish though and here’s a light but filling recipe that you can make in about 30 minutes.
What you’ll need: 12-16 oz package fresh or dried pasta (I prefer large noodles like pappardelle), 1 bunch green or red kale, 0.5 pound Italian sausage (chopped, casing removed), 2 cups cherry tomatoes, olive oil, garlic, salt, pepper, crushed red pepper (optional).
- Cook the pasta according to package instructions. After draining, toss with olive oil to prevent sticking and set aside.
- In a large saute pan, heat 2 tablespoons olive oil over medium heat.
- Add 2-3 cloves of garlic (chopped or crushed).
- Add 1-2 teaspoons crushed red pepper (optional)
- Add sausage. Season with 1 teaspoon salt and 4-5 twists cracked black pepper.
- While garlic and sausage is cooking, chop the kale. Chop the thicker stalks smaller, the leaves larger.
- Add kale and saute until tender (about 10 minutes).
- While kale is cooking, cut the cherry tomatoes in half.
- Reduce heat to low, add cooked pasta to pan and stir to incorporate.
- Add goat cheese and stir to incorporate.
- Cook until pasta is warmed through and goat cheese is melted, stirring regularly.
- Remove from heat and gently stir in the fresh tomatoes.
What’s that? Wine recommendation you say? How about any medium to full-bodied aromatic white wine from Spain, Portugal or Central/Eastern Europe? Try white Rioja, Austrian Riesling, dry Furmint, Arinto, or Vinho Verde. Also good with white Burgundy or un-oaked California or Oregon Chardonnay. If you want a red wine, try it with cooler-climate Pinot Noir from Burgundy, Willamette Valley or Central Europe.
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