This dish has a wonderful combination of flavors and textures. It’s creamy from the creme fraiche, meaty from the sausage, and earthy from the kale. I loved that the entire dish was prepared in a single pot- such a bonus. It was a great weeknight meal.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. The original recipe called for mustard greens; I used an abundant amount of Toscano kale from my CSA share instead. I also increased the amount of pasta, garlic, and creme fraiche. My family will gobble up any amount of kale if it’s creamy and prepared with pasta and sausage. Genius. 🙂
- In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain.
- In the same pot, heat the olive oil until shimmering.
- Add the sausage and cook over moderately high heat, stirring occasionally, until just cooked through, about 8 minutes. Using a slotted spoon, transfer to a bowl.
- Add the leeks, garlic and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until the leeks are softened, about 5 minutes.
- Return the sausage to the pot.
- Add the mustard greens and tomatoes and cook over moderately high heat, stirring, until the greens are just wilted and the tomatoes start to burst, 5 to 7 minutes.
- Add the pasta, crème fraîche and reserved pasta water and cook, tossing, until the pasta is hot and coated in a light sauce, about 2 minutes.
- Season the pasta with salt and pepper and serve right away.
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