KALE, ITALIAN SAUSAGE AND ROASTED PINE NUT PENNE BY CHEF JONATHAN MAYER
Preparation and cooking time: 2 hours
1 package of 4 hot Italian sausages
1 tbsp olive oil
1 white onion, chopped
4 cloves garlic, chopped
1/4 cup sugar
1/4 tsp salt
2 cans of whole tomatoes, coarsely chopped
1 can (155 ml) tomato paste
1 bunch fresh basil, chopped
1 package of penne pasta
1/4 cup toasted pine nuts
1/2 cup parmesan cheese
2 tbsp olive oil
2 cloves garlic, chopped
1 French shallot, finely chopped
1 head of kale, rinsed and chopped
Preheat oven to 350 degrees.
Remove membrane from the sausages.
In an ovenproof pan, heat up the oil, break up the sausage meat into pieces, cook for 5 to 7 minutes.
Add the garlic and onion, cook for 2 minutes, add the sugar and salt as well as the tomatoes and tomato paste, finish cooking for 1 hour in the oven.
Add the basil leaves.
In a frying pan, over high heat, cook the garlic and shallot, add the kale and continue cooking for 5 minutes.
Add the kale to the pasta, sprinkle with parmesan and toasted pine nuts.
Enjoy your meal.