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Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


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Spaghetti with Sausage and Baby Kale

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Created by rossella rago,

Spaghetti with Sausage and Baby Kale... quick and delicious! your social media marketing partner
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Key Ingredients
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3 Cloves Garlic, sliced
  • 4-5 Anchovy Filets
  • 1 Pound Sweet Italian Sausage Meat, casing removed
  • 1 Pound Dried Spaghetti
  • 8 oz Baby Kale
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  1. Bring a large pot of generously salted water to an oil.
  2. Put a large sauté pan over a medium flame and heat the oil. Add the garlic and anchovies and sauté until the anchovies melt into the oil. Add the sausage and sauté until all the meat is lightly browned, breaking it up with a wooden spoon as you sauté.
  3. Drop the Spaghetti into the boiling water. After 2-3 minutes scoop out about 1 cup of starchy pasta water. Set aside.
  4. Once the sausage is nicely browned add the reserved pasta water to the pan and add the baby kale. Make sure you scrape up any of the Brown bits stuck to the pan with a wooden spoon. Toss the baby kale until wilted. If the mixture looks dry, add a little extra pasta water.
  5. Once the pasta is al dente, drain and add to the pan. Toss for 1-2 minutes and serve in warm bowls. your social media marketing partner
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