Killer Kale Pasta

rainbow lacinato kale2 red bell peppers
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 medium shallots, diced
2 cloves garlic, minced
Salt and freshly ground pepper
1 to 2 tsp. red pepper flakes, plus more for topping
1/2 cup dry white wine
1 28-ounce can diced fire-roasted tomatoes
1 14-ounce can diced fire-roasted tomatoes
2 large bunches kale (2 1/4 to 3 lbs.)
4 cups coarsely shredded chicken (skin removed)
1 cup chicken stock (optional)
1 pound rigatoni
1 cup grated Parmesan cheese

Place bell peppers over flame of a gas burner to char, turning, 3 to 4 minutes per side, or char under broiler, turning, 5 minutes. Place in bowl, cover with plastic wrap and allow to steam about 10 minutes. Once cool to touch, pull off charred skin and remove stems and seeds. Slice and set aside.

Set large Dutch oven over medium-high heat. Add olive oil, shallots and garlic; season with salt and pepper and cook until garlic is fragrant and shallots are translucent, 3 to 4 minutes. Add red pepper flakes and wine and cook until most of wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and sliced peppers. Mix well and bring to steady boil, then reduce heat to simmer.

Remove and discard kale stems; tear leaves into bite-size pieces. Fold kale into tomato sauce along with chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If sauce seems dry, add chicken stock 1/2 cup at a time. Continue cooking, covered, until kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Season with salt and pepper.

Bring large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve about 1 cup cooking water, then drain pasta and add it directly to Dutch oven with finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. Serve in large bowls and top with spoonfuls of Parmesan, more red pepper flakes and another drizzle of olive oil.

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