1/4 cup finely grated Pecorino Romano cheese, plus more for shaving
Salt and pepper
1 In a large pot of water over high heat, add enough salt to make it taste like sea water. Heat until boiling and then turn water down to a simmer.
2 Heat a sauté pan over high heat for one minute and add olive oil. When the oil begins to shimmer, add the onion and sauté for one minute or until translucent on the edges. Turn the heat down to medium and add the garlic, sun-dried tomatos and chili flakes. Cook for two minutes, then make a hole in the mixture around the center of the pan and add the anchovies to it. With the back of a spoon, mash the anchovies up until they start to fall apart. Stir mixture together and then add the water. Scrape the bottom of the pan with the spoon to dislodge all of the brown bits created while cooking.
3 Add the pappardelle to the simmering water and turn up the heat until the water reaches a boil. Cook pasta until al dente.
4 To the sauté pan add the kale and cook for 4 minutes. Then add lemon juice, grated cheese and pine nuts. Mix to combine.
5 Strain the pasta and quickly place back into its pot and cover with the kale/ tomato mixture. Toss together until thoroughly combined. Sason to taste with salt and pepper. Serve immediately and garnish with shaved Pecorino Romano.
Pro Tip: To make this dish heartier, cooked sausage, meatballs or a soft boiled egg (added after plating) would all be welcome additions.
Kale and white bean soup with Italian sausage
2 tablespoons olive oil
1 pound sweet Italian sausage
2 leeks, dark green part removed, cut in quarters length-wise, washed and sliced
12 cloves garlic, minced
1 fresh bay leaf
1/4 teaspoon chili flakes
6 cups vegetable stock
1 bunch curly or lacinato kale, stemmed, washed and roughly chopped into ½ inch pieces
2 cans cannellini beans, drained