It was 21° this morning.
I want a hearty lunch.
Let's see what I have to pull together.
handful of pasta (I used bowtie and a few rotini mixed in.) cooked Save the water.
1/2 package hot Italian sausage
handful of cranberries
1 clove garlic, minced
bunch kale, ribs removed, chopped
splash of white wine
1/4 cup chicken stock1 TB butter
1 TB flour
1/2 cup Parmesan cheese
freshly ground pepper
freshly grated nutmeg
Heat skillet over medium high and add the sausage, breaking it up with a wooden spoon. Cook thoroughly, 5-6 minutes.
Add in cranberries and garlic and cook about 2 more minutes. Add a splash of white wine to scrape up any browned bits from the bottom. That's where the flavor is.
Add chicken broth and kale and continue to cook until kale is tender and wilted, maybe 6-7 minutes.
Remove to serving dish, toss with pasta, and cover to keep warm.
Add butter and flour to skillet, whisking to make a roux. Stir in cream and cheese.
season to taste with salt, pepper and nutmeg. If needed, add some of the reserved pasta water to smooth out the sauce.
Mix kale mixture with pasta and pour sauce over top. Toss to combine.
Brown the sausage.
Add in the garlic.
Add in cranberries.
Splash of wine to deglaze.
Ribbed and chopped kale
Add in the chicken stock.
Add in pasta.
Toss to combine.
Make the roux.
Add the cream.
And a little pasta water.
If you like, grate some more cheese over top.