Squid Ink Linguine with Tuscan Kale, Leek, and Sausage

Heat olive oil in a large enameled cast iron pot over medium heat. Add sausage (remove casing) and cook until browned.

Once sausage is browned, stir in garlic, shallots, and anchovy paste. Cook until shallots have sweated (about 2 minutes). Make sure your pot isn’t too hot because you don’t want to burn the garlic. (This is the perfect time place a pot with 4-6 quarts of lightly salted water on the stove on high heat. You will use this for your pasta.)

Add chopped leek, kale, white wine, and stock to the sausage. Cover pot and stir every 2 minutes until kale begins to wilt and leeks begin to sweat. If you are including the optional minced anchovy fillets (highly recommended), add them during this step, too.

Once kale starts to wilt, uncover pot and continue cooking until liquid is reduced by 1/3, kale is fully wilted, and leeks are soft. Taste the broth and add salt or pepper as needed.

While sauce is reducing, cook pasta according to the package’s instructions. Reserve 1/4 cup of pasta water when noodles are nearly done cooking.

When pasta is done cooking, drain and add to the sauce pot along with the 1/4 cup of reserved pasta water. Stir until pasta is fully incorporated.

Plate pasta and sprinkle on the breadcrumbs and minced parsley, then finish with a drizzle of extra virgin olive oil. Serve immediately.