Ingredients:
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
1/2 cup onion, chopped
3/4 cup of sauvignon blanc
1 pound of ground Italian sausage
3 tablespoons of Wildly Natural One Salt Free Spicy
8 Roma tomatoes, roughly chopped
5 cups of Lacinato Kale, chopped, stems removed
1 lb of pappardelle pasta
1 cup of Parmigiano-Reggiano
Directions:
Place olive oil in sauté pan, warm and add garlic. Sauté garlic for 2 minutes then add onion. Once onions are translucent, add wine, Italian sausage and Wildly Natural One seasoning. Sauté until cooked through; breaking up sausage into small pieces. Add tomatoes and kale, and simmer for 10 minutes. Put on low heat.
Cook pasta in a pot of boiling water until just tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer pasta to large shallow bowl and sprinkle on cheese. Enjoy!
