½ lb. Rosina 3/16” Sliced Pizza Sausage (item # 40289)
2 tbsp. Olive Oil
2 Garlic Cloves, minced
1 Shallot, peeled and sliced
8 oz. Kale, coarse chopped
¼ cup Water
1-28 oz. can Whole Tomatoes in Puree
1/3 cup Half & Half
Salt and Black Pepper
2 tbsp. Grated Pecorino Romano Cheese
Bring a large pot of water to a boil and cook the Cavatappi according to package directions. Drain them and set aside.
Heat olive oil in a sauté pan over medium high heat. Add in the shallots and garlic and cook for 2 minutes until fragrant.
Add the sliced sausage stirring occasionally for 5 to 7 minutes, until browned.
Add the kale and ¼ cup water to the sauté pan, stirring frequently, until the kale is wilted and tender.
Add the entire can of tomato puree to the pan. Use a spoon to break up the whole tomatoes into chunks. Bring the sauce to a boil stirring frequently, then reduce to a simmer. Add in the 1/3 cup of half & half and stir into the sauce.
Toss the cooked cavatappi in the heated sauce until well combined. Season with salt and black pepper and divide evenly among plates. Top with grated pecorino romano chees and serve immediately.