Pasta with Wild Boar Sausage and Kale
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound wild boar sausages
- 1½pounds fresh kale
- 4tablespoons extra virgin olive oil
- 1cup chopped red onion
- 3cloves garlic, sliced
- 2cups tomato purée
- ½cup dry red wine
- Salt and ground black pepper
- 1pound orecchiette, strozzapreti or other small macaroni
- Crushed red chili flakes to taste
Preparation
- Step 1
Quarter sausages lengthwise and peel off casing. Dice sausages. Trim heavy stems from kale and discard. Rinse, then chop kale leaves.
- Step 2
Heat 3 tablespoons oil in a 4- to 5-quart heavy skillet, sauté pan or casserole. Add onion and garlic and cook, stirring, over medium heat until softened. Add sausages and cook, stirring, until they begin to brown. Add about a third of the kale and when it has wilted, continue adding kale until all has wilted. Stir in tomato purée and wine. Simmer over low heat about 10 minutes, season with salt and pepper, cover pan and continue simmering.
- Step 3
Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 8 minutes. Drain well and add to kale mixture. Add remaining olive oil and fold ingredients together. Add chili flakes and more salt if needed. Stir a few more times, then serve.
Private Notes
Comments
Found this recipe when looking for what to make with some d'Artagnan wild boar sausages. It turned out to be much more subtly flavored and less fatty than other sausage sauces. Followed the recipe exactly except halved the pasta and used a 12-oz bag of microwaved chopped kale (from my Covid-stocked freezer). Very tasty on a winter evening. Might be good to add some mushrooms to the sauce.
I used mild and hot Italian sausage and spinach which I had in my freezer. It was easy to prepare and delicious.
Last summer I cooked all my San Marzano tomatoes in batches, using Marcella Hazan's Tomato Sauce I, which I froze. I also cooked & chopped batches of Swiss Chard, which I froze. For this recipe, I thawed the sauce, sauteed 1 c red onion, 1 c carrots, 1 c celery, & the garlic, then stirred in my tomato batch, the wine, and a batch of thawed chard & followed the recipe.
Made it exactly as instructed but used my Berkeley local butcher’s 1 hot Italian and 1 fennel sausage. He doesn’t do boar. Served over orecchiette. They create little pockets where the Ragu meat nestles nicely. Astoundingly good with Reggiano and a Dolcetto. Guests can’t have enough.