kale and sausage pasta

It’s the week before thanksgiving, so we’re raiding the fridge.  The kids and I will head to Virginia on Sunday to spend the week with my folks, and in the meantime I figure we might as well use up whatever we’ve got lying around.

Which includes a bunch of whole wheat pasta and sausage.  I ran through Art of Simple Food and found a recipe that added kale–now a total obsession–to this pair.  The trick?  Boil the kale and then use the water to boil the pasta.  Saves time, adds flavor to the spaghetti (and yes, Alice says to use fusili.  We didn’t have any).  Meanwhile, fry the sausage and onions.  Then toss everything together in the pan–this is where the giant non-stick wok comes in handy.

The result was, according to O, the third-best pasta dish I’d made (behind pasta Salerno and carbonara–the girl does like her protein).  And according to C, it would have been better without the kale–not unpredictable.  But given the enormous vitamin and fiber hit that comes with kale, and his willingness to at least nibble at the leaves while thoroughly nomming the vitamin-infused pasta, I think we’ll do this one again soon.

Late afternoon in studio today, so instead of movie night we’re watching Monday Night Football.  O has declared herself a Packers fan.  Sorry, Chicago family members.

I have no real football allegiances, and C says he’s rooting for whoever’s going to win.

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