• 1lb Juniper Beef Sausage or another sausage of your choice
• 4 shallots or 1 large onion, thinly sliced
• 4 tablespoons olive oil
• salt
• 1 head lacinato kale, stemmed and cut in 1/2″ ribbons
• 1/2lb penne or rotini pasta

 

Heat oil in a large frying pan. Cook shallots or onions over low heat, 10-15 minutes, until soft and caramelized. Keep the flame low so they don’t burn before they are soft and sweet.

 

Add kale by the handful, stirring to incorporate after each bunch. Cook over medium heat about 5 minutes, until kale starts to wilt.

 

Bring a large pot of salted water to boil. Cook noodles according to package directions for al dente, or a minute or two before they are done.

 

Add sausage to frying pan. Increase heat slightly and cook until sausage has browned on the edges, another 5-6 minutes, stirring often.

 

Add noodles to frying pan along with 1/2 cup of pasta cooking water. Stir and simmer gently for 1-2 minutes until pasta is fully cooked and sauce has formed. You may need to add up to another 1/2 cup of liquid.

 

Garnish with fresh basil and serve.