Turkey Sausage Ragu

I recently discovered a magazine called Clean Eating. The basic idea of clean eating is to eat foods more naturally, not processed. I love the idea. Can't always follow it. But I try. So far, I have made a couple of recipes from this magazine that are really good. I am constantly trying new fruits and vegetables these days--or old ones in new ways. This one has kale in it. Who knew kale could be so tasty? Nothing fancy, just a really good pasta recipe. I love that you can taste all the ingredients without having a sauce that overpowers it.

Turkey Sausage Ragu


3 tbsp. extra-virgin olive oil, divided, plus more for garnish
1 large yellow onion, thinly sliced
1 tbsp. fresh thyme leaves
8 oz. spicy Italian turkey sausage, casings discarded
1/4 tsp. chile flakes
3 cloves fresh garlic, minced
1/2 cup red wine
1 14.5 oz. can chopped tomatoes in juice
1 tbsp. fresh oregano leaves, torn with fingers
1 large bunch kale, cleaned, stems discarded, rough chopped
1 tbsp. balsamic vinegar
Kosher salt and fresh ground black pepper, to taste
8 oz. whole-wheat pappardelle, fettuccine or tagliatelle pasta
1/2 cup flat-leaf parsley, for garnish
Parmigiano Reggiano, for garnish

Add 1 tbsp. oil, onion and thyme to a medium pot over medium heat. Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching. Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally. Off the heat, carefully deglaze by adding wine. Return to heat and reduce for 1 minute. Add tomatoes, oregano and kale. Stir well, cover and cook for 5 minutes. Remove cover and continue cooking until sauce is reduced and slightly thickened, 10 minutes. Stir in an additional 2 tbsp. oil plus vinegar. Season with salt and black pepper.

When sauce is almost finished cooking, add pasta to a large pot filled with boiling salted water and cook until al dente, following package directions. Drain well and immediately toss with tomato reduction to coat. Then serve, topped with a drizzle of oil, a sprinkling of parsley and Parmigiano-Reggiano shavings.