Serve this spicy sauce with penne or rigatoni pasta.
Two Tablespoons Of Olive Oil
Crushed Red Pepper Flakes, To Taste
A Teaspoon Of Sea Salt
A Finely Chopped Serrano Pepper
¼ Cup Of Finely Chopped Spanish Onion
Three Minced Garlic Cloves
1 ½ Pounds Of Hot Turkey Sausage Removed From The Casing
Four Cups Of Chopped Kale (Cleaned And With Stems Removed)
Four Cups Of Your Favorite Marinara Sauce (Or You Can Make My Recipe Published On 10/2/10)
Heat the oil in a large pot over medium heat for two minutes. Add the turkey sausage and cook until the fat begins to render (about 8 minutes). Turn the heat up to medium high and cook until most of the liquid from the sausage has evaporated and the meat begins to turn golden brown (about 5 minutes). Add the sea salt, the serrano pepper, the onion, and the garlic. Cook while stirring for two minutes. Add the marinara sauce and the kale. Stir well. Bring the mixture to a boil and then reduce the heat to low. Simmer partially covered for at least one hour. Taste and add more sea salt and/or crushed red pepper flakes, as needed.
Mix with the cooked pasta over medium heat until the pasta is well coated with the sauce. Serve with grated cheese.