Sausage, Kale, Rosemary Rigatoni

Hey I'm Carla, I'm here at Studio Commons

at Element Hotels, and I'm going to show you

how to make a really easy, but very restorative

and super comforting pasta dinner.

So this is really perfect

whether you're traveling with your friends or your family,

it's got an entire bunch of kale, plenty of sausage.

So you're getting protein, you're getting lots of greens,

and it all comes together in the time

that it takes for the pasta to boil.

The first thing I'm going to do

is get this sausage browning, and while that is in the pan

I'm going to get the rest of the elements

together for the sauce.

Some olive oil in the pan.

The great thing about using sausage

that's taken out of the casing is that the meat itself

has a lot of flavor in it, so it's got fennel seeds,

it's got salt and pepper.

I actually really do wanna smash the sausage down.

I can make sure that I get a really nice brown surface

on that first side.

So I'm using sweet Italian sausage today.

The pasta water will be coming to a boil.

While all of that is happening over there,

I'm going to prep the kale.

Smells exactly like my house right now.

So I'm using curly green kale,

So just starting from the base, and just unzipping it,

and tear these.

I've got a few cloves of garlic.

I'm gonna slice these up.

All right, the sausage looks absolutely perfect.

And then, I'm using a slotted spatula.

Any kind of big tubular pasta would be totally tubular.

I'm using rigatoni.

As a person who has actually traveled with knives,

seasoning, salt, and cutting boards in my suitcase,

I can say that staying somewhere where everything

is already here for me is quite amazing.

Okay.

Okay, that we had the sausage in.

Anyone who is coming into the kitchen

after you've made this meal will be very jealous.

Wow.

It's gonna pick up all of the brown bits

that are on the bottom of the pan from cooking the sausage.

Just gonna take a little bit of the pasta water.

[sizzles]

Rigatoni.

Okay, perfect.

The center of that piece of rigatoni has like a white line

in the middle, and that's just where the pasta

is slightly uncooked in the very very center,

and I'm going to use the pasta water

to finish cooking everything and really create like

a very luxurious pan sauce.

Another great thing.

There's a colander here.

This stock pot is going to be perfect

for building the sauce, because it's got

kind of high sides, so this is actually a lot easier

than trying to do this in the saute pan.

I'm going to put that over medium heat.

I'm going to add the pasta water.

I just I'm stirring this in, making sure everything is hot.

Everything in here is going in here.

Add a couple of tablespoons of butter,

this is just going to round everything out.

Grated parmesan cheese.

I didn't want to add the sausage any earlier

because I didn't want to overcook it.

This is a dish that I make all the time at home,

and I feel like the kitchen here in Studio Commons

is so well equipped, it came together exactly

the way that I would hope that it would.

And exactly the way that it does for me at home.

I think a little extra parm never makes anybody mad.

And then I'm just going to squeeze a little bit

of lemon juice over.

Dinner is served.