Prep time: 10 minutes
Total time: 30 minutes
- 1 lb. kale
- 2 shallots
- 1 bunch flat-leaf (Italian) parsley
- 1 lb. unenriched penne
- 8 oz. pancetta
- 1 loaf crusty bread
Shopping List
- Black pepper
- Extra-virgin olive oil
- 6 garlic cloves
- Red pepper flakes
- Sea salt
Pantry Items
- 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
Tools
- Wine: Try a Montelpulciano d’Abruzzo
- Dessert: Stewed Plums
Suggestions
- 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.
