The same deep burgundy dough as our Vino Rosso Linguini — dried beets and real red wine — cut into a ruffled campanelle shape that catches sauce beautifully. A striking, flavorful shape for a heartier baked dish or a simple olive oil toss.
Net weight: 10 oz (283 g) Cooking time: Approximately 11 minutes for al dente
A hearty, colorful pasta with a little bitterness from the greens to balance the wine-dyed noodle. Serves 4.
Ingredients
1 package Vino Rosso Campanelle
1 lb Italian sausage, casings removed
3 cups baby kale or spinach
2 cloves garlic, minced
1/2 cup grated parmesan
Red pepper flakes, to taste
Instructions
Cook the campanelle according to the package directions above; reserve 1/2 cup pasta water before draining.
In a large skillet over medium heat, brown the sausage, breaking it up with a spoon, about 6–8 minutes. Add the garlic and cook 30 seconds more.
Add the greens and cook until just wilted, 1–2 minutes.
Add the drained pasta to the skillet with a splash of pasta water, tossing to combine.
Top with parmesan and red pepper flakes, and serve immediately.
The same deep burgundy dough as our Vino Rosso Linguini — dried beets and real red wine — cut into a ruffled campanelle shape that catches sauce beautifully. A striking, flavorful shape for a heartier baked dish or a simple olive oil toss.
Net weight: 10 oz (283 g) Cooking time: Approximately 11 minutes for al dente
A hearty, colorful pasta with a little bitterness from the greens to balance the wine-dyed noodle. Serves 4.
Ingredients
1 package Vino Rosso Campanelle
1 lb Italian sausage, casings removed
3 cups baby kale or spinach
2 cloves garlic, minced
1/2 cup grated parmesan
Red pepper flakes, to taste
Instructions
Cook the campanelle according to the package directions above; reserve 1/2 cup pasta water before draining.
In a large skillet over medium heat, brown the sausage, breaking it up with a spoon, about 6–8 minutes. Add the garlic and cook 30 seconds more.
Add the greens and cook until just wilted, 1–2 minutes.
Add the drained pasta to the skillet with a splash of pasta water, tossing to combine.
Top with parmesan and red pepper flakes, and serve immediately.
