Killer Kale Pasta
Saw this on Guy's Show and had to try it. I made it easier by not roasting my own peppers but used the jarred roasted red peppers. You can adjust the heat by adjusting the number of cans of Fire roasted tomatoes to two and 1 can of regular and by adjusting the red pepper flakes. I used about half of what it called for but three cans of the fire roasted tomatoes.
Saw this on Guy's Show and had to try it. I made it easier by not roasting my own peppers but used the jarred roasted red peppers. You can adjust the heat by adjusting the number of cans of Fire roasted tomatoes to two and 1 can of regular and by adjusting the red pepper flakes. I used about half of what it called for but three cans of the fire roasted tomatoes.
- 1 tablespoon olive oil
- 2 cloves garlic minced
- kosher salt and freshly ground black pepper to taste
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup grated parmesan
- extra-virgin olive oil
- 2 red bell peppers or jarred roasted red peppers
- 2 medium shallots diced or green onion
- 2 teaspoons red pepper flakes plus extra for finishing
- 3 14.5 ounce cans diced fire roasted tomatoes
- 2 large bunches kale (about 3 pounds)
- 4 cups coarsely shredded roasted chicken
- 1 pound rigatoni
- Carbohydrate 82.1430076056115 g
- Cholesterol 142.253738352029 mg
- Fat 14.3029903360528 g
- Fiber 9.05189145399729 g
- Protein 50.3718065928738 g
- Saturated Fat 4.79786129585039 g
- Serving Size 1 1 (749g)
- Sodium 1077.39756946359 mg
- Sugar 73.0911161516142 g
- Trans Fat 2.05465529811334 g
- Calories 663 calories
Step-by-step
- Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use.
- Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering.
- Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are "dry," add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
- Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed.
- Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot!
Dark greens, charred red peppers, and shredded poultry meld in a thick tomato reduction that clings tightly to ridged pasta tubes. Achieving the right mouthfeel requires careful control of moisture during the simmer. If the sauce begins to look dry before the greens soften, introduce chicken stock in small increments. Overcooking the greens turns them drab and bitter, while boiling the pasta past the al dente stage ruins its ability to absorb the surrounding liquids.
Pairing With Wine
Medium-bodied reds with bright acidity cut through the savory density of parmesan and poultry. Pour a young Chianti or an un-oaked Merlot. The tart cherry notes in these varietals balance the natural sweetness concentrated in the fire-roasted tomatoes and red peppers.Finishing Technique
Transfer drained rigatoni directly into the simmering Dutch oven rather than pooling sauce over plain noodles. Allow the mixture to meld over low heat for two to three minutes. Reserve a half-cup of starchy cooking water to loosen the emulsion if the sauce tightens too quickly.
