Sfoglini Pasta Emmer Reginetti

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About: Emmer, an ancient grain, was first eaten over 17,000 years ago and continues to taste great! Sfoglini's organic Emmer from the New York Hudson Valley adds a bold nutty flavor and nutritional boost of fiber and protein when blended with their organic durum semolina. As with many of the Sfoglini pastas I've chosen to bring into Serendipite in 2022, this is a low sugar option, with 0 grams of sugar per serving!
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Ingredients (*Organic): *Emmer Flour, *Durum Semolina Flour, Water. 12oz.
Contains: Wheat
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 Sfoglini Emmer Reginetti with Sausage and Tuscan Kale
 Emmer, also known as farro, is higher in fiber and protein than common wheat and   has a bold nutty flavor. To complement this hearty pasta, we've paired it with crumbled   sausage that has been simmered with kale and wine.   Makes four servings.
 



Ingredients
  • 12 oz. Sfoglini Emmer Reginetti 
  • 12 oz. sausage (breakfast, spicy or sweet)
  • 1 shallot, julienned
  • 1/4 cup extra-virgin olive oil, divided
  • 4 cups kale, the spines removed and chopped into 1/4 pieces 
  • 1/4 cup red wine
  • 1 cup water
  • 1 tsp. fresh thyme
  • Shaved Parmesan cheese
  • Fresh cracked pepper, to taste
Directions
Heat the 1/8 cup olive oil in a skillet on high heat. Add the sausage and use the back of a fork to crumble the sausage. Cook for approximately 5 minutes until the sausage starts to brown, then add the shallot and cook for another 2 to 3 minutes until the shallot begins to brown. Deglaze the pan with the red wine and cook for 2 minutes. Add the kale and cook for another 5 minutes until the kale begins to wilt. Add water and cook for approximately 20 minutes until the kale becomes tender. Add more water as needed if the pan becomes dry. Once the kale is tender and the water has reduced to a thick sauce, remove from heat.
Heat 3 quarts of salted water and bring to a boil. Add the Sfoglini Emmer Reginetti to the boiling water and cook for approximately 6-8 minutes. Once the pasta is ready, strain the pasta and add it to the sausage and kale along with 1/8 cup olive oil and fresh thyme, then return the skillet to high heat. Fully mix the pasta and sauce then split between four plates, top with grated Parmesan cheese and fresh cracked pepper.