Instructions

• In a stockpot (I use a 4-qt for two people), heat water and a generous dash of kosher salt to a boil.
• Meanwhile, in a 10″ skillet, heat 2T (or a nice pour) extra virgin olive oil over medium heat. Add onion slices and stir to coat. After 2 minutes, add garlic slivers and stir. Sprinkle very generously with kosher salt. Reduce heat to medium-low.
• In a small skillet, toast fennel seeds. When toasted and cool, grind into 1/4 c EVOO and let sit.
• To the large skillet with the onions/garlic, add the preserved lemon and stir. After 1 minute, add sausage. Stir and cook, browning over your low heat.
• Check your pasta water, drink some wine.
• When the sausage is almost cooked, add the radicchio and kale. Stir until wilted, cover and reduce heat to low.
• Your water should be boiling now. Cook your pasta. 2 minutes (or so) before it should be done, scoop out 1 cup of the cooking water and set aside. Drain pasta.
• In the pasta pot, put the drained pasta, the greens mixture, a bit of the reserved cooking water, and the Mascarpone. Stir over medium heat until the water is absorbed and the Mascarpone is incorporated, adding more salt and/or cooking water as needed per your taste and desired sauciness.
• When done, dump into a serving bowl and drizzle generously with the toasted fennel oil that’s been sitting around getting yummy. Shaving Pecorino or Parmesan on top now is NOT a bad idea.
• Drink some more wine, love this pasta.