Hand-Cut Pappardelle with Calabrian Chile-Tomato Sauce & Kal

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

6 Pasta Sheets

6 oz Kale

4 oz Grape Tomatoes

1 Shallot

2 cloves Garlic

1½ tsps Calabrian Chile Paste

2 Tbsps Tomato Paste

2 Tbsps Mascarpone Cheese

½ cup Part-Skim Ricotta Cheese

¼ cup Grated Parmesan Cheese

Instructions

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

2 Cook the vegetables & make the sauce In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat.

3 Cook the pasta Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

4 Finish the pasta & serve your dish To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Garnish with the remaining parmesan. Enjoy!

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

2 Cook the vegetables & make the sauce In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Turn off the heat.

3 Cook the pasta Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

4 Finish the pasta & serve your dish To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Garnish with the remaining parmesan. Enjoy!

Nutrition

• Calories: 570