adult spaghetti's by Italian enough

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Step 1

Make the balls. Tear off tiny pinches of the sausage and roll between your palms to form compact little balls. Put these on a plate or board while you work. Be careful not to make them too big; because these balls don’t have binder, they need to stay small to stay together.

Step 2

Sear the balls. Heat a medium Dutch oven (3-4 qt) over medium heat. When hot, add olive oil, and then dump in all your sausage balls—they will kind of stick to each other at first, but this is okay. Brown these well and then start shaking them around in the pan to separate.

Step 3

While the sausage cooks, do the rest of the prep. Mince 4 garlic cloves; wash and shred your greens. Remove the tough stems first.

Step 4

Build the base. Once the sausage is browned and you have all the other ingredients ready, add the garlic. Sauté until fragrant but not brown, approximately 30 seconds. Add the tomato paste and smoosh into the oil to start to caramelize. Then fold in the ribboned kale, stirring it so that it wilts—about 2 minutes. Once you’ve got a nice robust base, add 2 cups of anellini and the broth.

Step 5

Simmer the spaghettios uncovered over medium-low heat about 15 minutes or until the broth is loose but sludgy (thanks to the pasta starch) and the noodles themselves are softer than al dente. At first it will seem extremely soupy, and tighten over time as the pasta cooks. If yours at any point look dry, stir in some more broth.

Step 6

Finish and serve. Stir in 1/3 cup freshly grated parmesan cheese and stir around to thicken up the broth. Take off the heat immediately and ladle into bowls. Serve with more cheese, some black pepper, or some chili flakes if you’re a spicy adult. Use a few extra splashes of broth to reheat.