Ingredients
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1 red onion
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1 small fennel bulb, trimmed
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1 clove garlic, sliced
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1/4 cup olive oil
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1 tsp dried oregano
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1 (12 oz) bag fresh kale
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1 lb Italian sausage
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8 oz curly pasta such as cavatappi pasta
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1 tsp crushed red pepper
Steps
1
Preheat the oven to 400°F. Cut the onion into wedges and the fennel into thin slices. Line a baking sheet with parchment paper and spread the onion and fennel on top. In a bowl mix 3 tbsp oil with garlic and oregano and drizzle it over the vegetables. Roast the vegetables about 25 min., or until tender.
2
Meanwhile, cook the kale in salted water 10 min. until tender. Cut the sausages into 1 in pieces. Heat the remaining oil in a frying pan and fry the sausages for 5 min. until brown. Drain the kale and add to the sausages. Season with salt (in moderation) and pepper.
3
Cook the pasta according to package directions. Toss the pasta in a bowl with the roasted vegetables and kale-sausage mixture. Sprinkle with crushed red pepper to taste.
