Macaroni With Sausage, Tuscan Kale, and Cannellini Beans

Ingredients

Preparation

1. Bring a large pot of salted water to a boil. Blanch the kale for 2 to 3 minutes, until tender. Drain, cool slightly, then squeeze out excess water and roughly chop. Set aside. (Keep the water—you’ll use it for the pasta.)
2. In a large pan, heat the olive oil over medium heat. Add the sausage and cook until well browned, about 6 to 7 minutes, breaking it up as it cooks.
3. Add the garlic and chilis. Cook for 1 to 2 minutes, just until fragrant.
4. Drop the macaroni into the boiling water and cook for 4 minutes, until al dente. Reserve about 1 cup of pasta water before draining.
5. Add the reserved kale, cannellini beans, and chicken broth to the pan with the sausage. Scrape up all the browned bits at the bottom of the pan. Let it simmer gently while the pasta cooks.
6. Add the drained pasta directly to the pan with the sauce, along with a splash of pasta water. Toss over low heat until everything comes together into a glossy, cohesive sauce.
7. Remove from the heat. Add the Parmesan, lemon zest, and a squeeze of lemon juice. Toss again until creamy and well coated. Adjust with more pasta water if needed—the sauce should cling, not sit.
8. Serve immediately, finished with extra Parmesan if desired. Buon appetito!