GOOD
Bring 8 quarts of water to a boil in a large pasta pot.
In a 14 inch saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onions and cook until just softened, 5 to 7 minutes. Add the crumbled sausage and cook until no pink remains, 10 to 12 minutes. Drain the fat from the pan and add the tomato sauce, 1 cup hot water, and the cavolo nero. Cover the pan and simmer for 15 minutes. Set the pan aside.
Add the salt to the boiling water. Drop the fusilli corti into the water and cook for one minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the cavolo nero.
Drain the pasta in a colander and immediately add it to the cabbage mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl, and serve immediately. Drizzle each serving with some of the remaining 1/4 cup olive oil, and serve with the Parmigiano on the side.
USE SPINACH AND BROCOLLINIINSTEAD OF KALE
Serves 8 to 10 as a first course, 6 as a main.
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Serving Size: 1 recipe (1188g) | ||
Recipe Makes: 1 | ||
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Calories: 286 | ||
Calories from Fat: 19 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1968mg | 68 % | |
Potassium 2063.6mg | 54 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 50.1g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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