Mario Batali's Fusilli with Sausage

Mario Batali's Fusilli with Sausage
TheChew
Contributed by: Mario BataliThis is tasty and good for you. Enjoy it tonight.

ingredients
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2"
Bring 8 quarts of water to a boil in a large pasta pot.
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2" dice)
1 pound Italian Sausage with fennel seeds (casings removed and meat crumbled)
2 cloves garlic (sliced)
1 sprig fresh rosemary (leaves only)
1 1/2 cups Basic Tomato Sauce
1 Bunch (8 ounce) Dinosaur Kale (sliced into 1/4" wide ribbons)
2 tablespoons Salt
1 1/2 pounds Fusilli Corti

1/2 cup Freshly Grated Parmigiano-Reggiano
In a 14" sauté pan, heat 1/4 cup of the oil over medium heat.
Add the crumbled sausage and cook until no pink remains,
10-12 mins. Add the onions and garlic and cook until just
softened, 5-7 minutes. Add the tomato sauce, rosemary
and the kale. Cover the pan and simmer for 15 minutes.
Set the pan aside.

Add the salt to the boiling water. Drop the fusilli into the water and cook for 1 minute
less than the package instructions indicate. Just before the pasta is done, carefully
ladle 1/2 cup of the cooking water into the pan containing the kale.

Drain the pasta in a colander and immediately add it to the sausage kale mixture.
Toss over medium heat for about 30 seconds, until the pasta is nicely coated.
Mix in parmigiano. Pour into a warmed serving bowl and serve immediately.
Garnish with more cheese if desired.