Gramigne with Sausage and Kale (or Black Cabbage)



4 servings



4 tbsp. virgin olive oil
1 md. red onion, chopped into 1/2-inch dice
1 lb. Italian sausage with fennel seeds, crumbled
1 cup Basic Tomato Sauce or
1 cup commercial tomato sauce
1 bunch kale, chopped into 1/2-inch ribbons, or
black cabbage
1 lb. gramigne pasta
4 tbsp. olio nuovo (new oil)


Bring 6 quarts water to a boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat oil and onion over medium heat until just softened, five to seven minutes. Add crumbled sausage and cook until red is gone. Drain grease from pan and add Basic Tomato Sauce and kale. Cover pan and simmer for 15 minutes.

Meanwhile, cook pasta according to package instructions until just <I>al dente</I> and drain. Remove lid from pan and add hot pasta. Toss to mix well and serve immediately. Drizzle with some new oil or best-quality oil tableside.

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1 Recipe Reviews


andrea reviewed Gramigne with Sausage and Kale (or Black Cabbage) on February 11, 2001

This was either stolen from Mario Batali (my guess), or stolen *by* Mario (unlikely).
Kinda tacky thing to do.