Ingredients

• 1 C small shaped pasta (eg. orecchiette, acini di pepe, etc.)
• 1 lb Italian sausage
• 1 C sweet onion, chopped
• 2 T olive olive
• 1/2 t red pepper flakes
• 2 T balsamic vinegar
• 28 oz canned whole tomatoes, large chop
• 6 C chicken stock
• 1 T dried parsley
• 1/2 T dried oregano
• 1/2 T dried basil
• 4 C fresh kale, stemmed, julienned
• 1/4 C Parmigiano or Romano cheese, grated

Instructions

1. While cooking the pasta until al dente, saute the sausage and onions in the olive oil and red pepper flakes. Deglaze the sausage pot with the vinegar, then add the chicken stock, tomatoes, and herbs and bring to a boil.
2. Add the pasta and kale and continue cooking until the kale is tender.
3. Season to taste, plate, garnish with the cheese and serve hot.

Adapted from: fustinis.com

Contributed by: Skip