Summary: Who doesn’t love Tuscan food?!
- 3 cloves garlic, slivered
- 1/4 large onion, sliced into thin half moons
- extra virgin olive oil
- kosher salt
- 1 wedge preserved lemon (~2T), diced
- 1 best-quality sweet Italian sausage, casing removed, meat diced
- 1/4 head radicchio, sliced into ribbons
- 1 bunch Lacinato (aka Dino or Tuscan kale, or other) kale, center ribs removed, leaves washed and chopped
- 1 large knob Mascarpone (1/4+ c)
- 1 T fennel seed, toasted
- more EVOO
- 250 grams Rigatoni (or your fave pasta)
- 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.
Number of servings (yield): 2
Recipe by Em-i-lis