Prep time:  10 minutes
Total time:  30 minutes

Shopping List

• 1 lb. kale
• 2 shallots
• 1 bunch flat-leaf (Italian) parsley
• 1 lb. unenriched penne
• 8 oz. pancetta
• 1 loaf crusty bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 6 garlic cloves
• Red pepper flakes
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Grater
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Strainer
• Tongs
• Vegetable Peeler

Suggestions

• Wine:  Try a Montelpulciano d’Abruzzo
• Dessert:  Stewed Plums

Game Plan:

• When you walk in the door
  • Refrigerate pancetta
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and savor a glass as you cook
  • Get someone to set the table – you are going to be busy
• Prep
  • Peel and dice the garlic.
  • Trim the ribs from the kale, rinse and pat it dry.  Cut it into 1-inch thick strips.  Separate the strips, which will tend to stick together.
  • Remove the pancetta from the fridge, and cut it into 1/4-inch wide, crosswise strips.
  • Peel and dice the shallots.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Set a strainer in the sink.
• Start Cooking
  • When the water boils, add the kale and cook just until it is tender, about 10 minutes.  Transfer it with a slotted spoon to the strainer in the sink.
  • Return the water to a boil – it’s for the pasta.
  • Heat 1 tbsp. olive oil in a heavy skillet over medium heat.  Add the shallots and cook, stirring once in a while, until they are golden, 3-4 minutes.  Add the kale, stir, season with salt and pepper, cover and cook until it is hot through, stirring once in awhile, about 5 minutes.
  • Put the pasta in the water, and cook just until it is al dente, about 7 minutes.
  • While the pasta is cooking, put 1/3 cup olive oil, the garlic, and 1/4 tsp. red pepper flakes (if you’re using these and we recommend you do) in a non-stick skillet over medium heat, stir, and cook until the garlic just begins to turn golden – this will take 5 to 6 minutes.
  • Add the pancetta to the olive oil and garlic and stir. Continue cooking for 2-3 minutes, until the pancetta is hot through and starting to curl a bit at the edges.  Remove the pan from the heat.
  • Check the kale and stir it – if it’s hot through, remove it from the heat, and keep it partially covered.  Taste it for seasoning.
  • Mince the parsley leaves.
  • Drain the pasta as soon as it is cooked, saving some of the pasta cooking water.
  • Transfer the olive oil, garlic and pancetta to a large bowl.  Add the minced parsley and the cooked pasta and toss, toss, toss.  If it is dry, add cooking water, one tbsp. at a time.  Adjust the seasoning if necessary.
  • Hey – dinner is suddenly ready!  Slice the bread, put the kale in a serving dish and drizzle it with a couple tbsps. olive oil, check the pasta for seasoning.
  • Take everything to the table, and whatever you do, don’t forget the wine.

Wow that was fast, let’s eat!

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