The BAKED PASTA WITH TUSCAN KALE AND SAUSAGE is a delectable rustic first course, full of flavor and aromas, perfect as a main dish during the cold months when you crave rich, comforting food. If baked pasta already makes you smile, this dish — so rich and original yet balanced and delicate in taste — will truly make you fall in love.
The extraordinary goodness of this baked pasta primarily comes from the pairing of sausage and Tuscan kale, a traditional vegetable from Tuscany now widely available. The slightly fatty savoriness of the sausage is nicely balanced by the delicate, slightly bitter taste of the kale, while an enveloping béchamel makes everything extremely creamy.
Finally, being a baked pasta, it is a very convenient dish that can be prepared in advance and baked just before serving. It is therefore perfect when you have guests but don’t want to spend too much time at the stove during dinner.
DISCOVER MORE RECIPES WITH TUSCAN KALE:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lb trofie pasta (fresh)
- 3 sausages
- 1.1 lb Tuscan kale
- to taste salt
- to taste Parmesan cheese
- 2 cups milk (approx. 500 ml)
- 2 tbsp butter
- 3 tbsp all-purpose flour
- to taste salt
Tools
- 2 Pots
- 1 Large pan
- 2 Saucepans
- 1 Whisk
- 1 Baking dish
Steps
Preparing the BAKED PASTA WITH TUSCAN KALE AND SAUSAGE is child’s play.
Clean the Tuscan kale by removing the central ribs from the leaves and wash them under running water. Blanch them in plenty of boiling salted water for 5 minutes.
Drain and cool them in cold water. Then drain and squeeze them well.
Chop them and set aside.
Heat a large pan without adding any fat. Remove the casings from the sausages, place them in the pan and break them up with a fork. Brown for 10 minutes, deglaze with the wine and once the alcohol has evaporated add the Tuscan kale, a cup of water, season with salt and let it simmer for 10 minutes to develop flavor.
Once the sauce is ready, prepare the béchamel.
Place the milk in a small saucepan with a pinch of salt and warm it.
In a separate small saucepan melt the butter without letting it fry, add the flour and, stirring constantly with a whisk or wooden spoon, toast it until it turns lightly golden.
Add the hot milk and, stirring continuously, cook until it begins to thicken slightly.
Cook the pasta until al dente in plenty of boiling salted water. Drain and add it to the sauce, then add the béchamel and mix.
Lightly butter a baking dish, fill it with the pasta and sprinkle the surface with Parmesan cheese.
Bake the PASTA WITH TUSCAN KALE AND SAUSAGE in a preheated conventional oven at 356°F for 15 minutes. Turn on the broil function and cook for another 2 minutes until a light golden crust forms on top.
Remove from the oven and enjoy this delicious first course piping hot.
