- Sfoglini Pasta
- Sfoglini Pasta Kale Penne
Sfoglini Pasta Kale Penne
About: Famous for its high nutrition content and beneficial vitamins, Kale not only contains fiber, antioxidants, vitamins C and K, calcium and iron, but also a wide range of other nutrients that can help prevent a number of health problems. What better ingredient to add to this organic durum semolina Penne?
Penne, with its diagonally angled ends, hollow center and ridges, scoops and holds sauce with each turn of your fork. Literally meaning “quills”, in reference to the razor edge of quill ink pens, Penne began its rise as the most widely consumed pasta shape after Giovanni Capurro perfected his diagonal cutting machine in 1865.
Ingredients: Organic Durum Semolina Flour, Organic Kale Puree, Water. Net Wt. 16oz
Caldo Verde with Kale Penne
This dish was inspired by Caldo Verde, a soup in Portuguese cuisine that combines greens, potatoes, and sausage. While this take on the popular dish isn't a pasta soup, the recipe calls for 4 cups of water, which creates a brothy sauce reminiscent of the soup. If you’d like a soupier dish, add slightly more water. For a thicker pan sauce, add slightly less water. This recipe makes 6-8 servings.
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely sliced
- 3 garlic cloves, finely minced
- 1 pound baby yukon gold potatoes, diced into even pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
- 4 cups water
- 2 cups chicken stock
- 1 pound Sfoglini Kale Penne
- 1 pound cooked linguica or other garlicky sausage, sliced on an angle
- 11/2 cups baby kale, large stems remove
In a large pot, melt the butter and olive oil over medium low heat. Add in the onions and sauté for about 7-10 minutes, until soft and translucent, without browning. Stir in the garlic and cook for another minute or two until soft.
Raise the heat slightly and pour in the diced potatoes. Mix well to combine with the onions and garlic, then season with salt, paprika and pepper, and stir together. Allow to cook about a minute, until the spices are fragrant, then pour in the water and chicken stock. Slowly bring up to a simmer, and once the liquid is simmering, bump the heat up to medium high and allow the liquid to come to a boil.
Stir in the Kale Penne, then cover and cook for about 4-5 minutes, or half of the desired cooking time. Take the lid off, stir to make sure none of the pasta is sticking together, then add in the sausage and kale and stir before putting the lid back on. Cook for the remaining time needed for the pasta, another 4-5 minutes, then stir and serve!