Ingredients Pasta + Noodles Thin Noodles Spaghetti Spaghetti with Kale and Spicy Sausage Be the first to rate & review! Finely chopping the kale helps it cook quickly while retaining its pleasant chewiness. Slideshow: More Spaghetti Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 20 mins Total Time: 40 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 12 ounces hot Italian sausage, cut into rounds 1 large head of kale (about 1 1/2 pounds), ribs discarded and leaves finely chopped 2 large garlic cloves, minced Salt freshly ground black pepper 8 ounces spaghetti Parmesan cheese, for serving Directions Heat the olive oil in a large skillet over moderately high heat. Add the sausage and cook, stirring occasionally, until well browned, about 10 minutes. Add the kale and the garlic and cook, stirring occasionally, until it’s bright green and wilted, about 5 minutes. Season to taste with salt and pepper. Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Set aside 1 cup of the pasta cooking water, and then drain the pasta well. Add the spaghetti to the skillet and cook, adding the pasta cooking water as needed to loosen the sauce, and tossing to combine well. Taste and adjust the seasonings. Serve immediately, with finely grated Parmesan cheese on the side. Rate it Print