Kick A** Kale Pasta
The name sounds funny, right? However, I promise you your taste buds will feel all of the flavors infused in this pasta. I have a confession to make, I Love Pasta! I love practically all things pasta…plus I love cooking it too. I’m always on the hunt for a good pasta recipe that I can try out and add my own flavors to it. I couldn’t wait to make this kick ass kale pasta for my then fiance. Keep in mind that this is a vegetarian receipe.
I want to share that I just started liking kale. So far, I’ve only cooked the frozen kale that I get from the freezer section at my grocery store. I made a creamy kale a couple of times and it was delicious! I made kale as a side dish to go along with the Tofu Italian Sausage and Peppers…check out the recipe here on the blog: (http://thecreoleflamingo.com/2017/05/19/tofu-italian-sausage-and-peppers-with-yellow-rice-and-kale). If you either love kale, like it or want to try it out then this recipe is a great start. You get a taste of the kale with this pasta dish, but it doesn’t overpower the other ingredients.
So, all you need is a couple of red bell peppers, can of fire roasted tomatoes, kale (we definitely need that!), pasta, some white wine, grated parmasean cheese, onions, garlic and seasonings.
One of the prep items is to either grill or broil in the oven the two whole red bell peppers for 3 to 4 minutes. This should be done before starting to cook all the other ingredients. Most of the other prep time involves chopping and boiling rigatoni pasta. Let me know in the comments of what you think about this recipe.
Prep time: 30 minutes
2 Red Bell Peppers
2 Tablespoons extra-virgin olive oil
2 Cloves of garlic, chopped
1/2 Half red onion, chopped
Kosher Salt and fresh ground pepper
Dash of Garlic Powder
Dash of Onion Powder
Dash of Italian Seasoning
Dash of Oregano
1 to 2 Teaspoons red pepper flakes
1/2 Cup dry white wine
1 28-ounce can diced fire roasted tomatoes
1 14-ounce can crushed tomatoes
1 Bag of frozen kale or 2 bunches of kale, chopped
1 Cup vegetable broth (optional)
1 Pound rigatoni pasta
1 Cup grated parmeasan cheese
Green onions for garnish
Drizzle a little bit of olive oil on peppers. Place red bell peppers on the grill or on a baking sheet to broil in oven. Turn peppers on opposite side and grill or broil for 3-4 minutes. Place in a bowl, cover with plastic wrap to steam for no more than 10-minutes. Once cool, remove stems and skin, remove seeds. Slice peppers and set aside.
Using a large dutch oven, splash olive oil and set to medium-high heat. Add chop garlic and red onion to pot. Let garlic and onions simmer no longer than 4 minutes or until translucent. Add red pepper flakes, white wine and cook/simmer until wine has evaporated. Proceed to add both cans of tomatoes and roasted red peppers. Mix well, bring to a steady boil. Reduce heat until sauce comes to a simmer.
Add the frozen kale or chopped bunches of fresh kale to tomato sauce. Cover and cook until kale has wilted. If sauce is dry, add vegetable broth. Add dashes of onion powder, garlic powder, italian seasoning and oregano seasoning. Stir well, and cover. Continue cooking until all of the flavors have come together, add sauce is thick. Should be no longer than 20-minutes. Taste sauce, season with dash of salt and pepper.
While sauce is simmering on low. Bring a large pot of salted water to boil. Add rigatoni pasta and cook according to package instructions. Reserve about a cup of pasta water. Drain pasta. Add to kale sauce. Stir in pasta. Cover and continue to cook on low heat for no longer than 3 minutes. Add reserved pasta water, if needed.
Serve and plate pasta. Add toppings of parmasean cheese, red pepper flakes and green onions.
Vanessa, The Creole Flamingo
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