Pasta with kale and dried tomato
Rogatoir with dried tomatoes, garlic, kale, smoked sausage and Grana Padano.
Cook the pasta al dente according to the instructions on the package. Drain the tomatoes, collect the oil and cut the tomatoes into strips. Slice the onion and the garlic into slices. Heat 4 tablespoons of the tomato oil in a wok.
Fry the onion and garlic for 2 minutes in the oil. Then scrape the kale in portions and let the cabbage sink in 3-4 minutes.
Spoon the tomato strips and a full soup spoon with cooking liquid from the pasta through the kale and let it cook gently in about 10 minutes.
Cut the smoked sausage obliquely into long slices and roast them in a grill pan or under a hot oven grill until crispy brown. Stir the pasta through the kale mixture.
Warm the dish for a while and stir in a dash of oil from the tomatoes. Season with (freshly ground) pepper and possibly salt.
Serve the pasta with kale in warm deep plates and put the slices of smoked sausage on it. Garnish with the cheese curls.
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