Pasta with Sweet Red Peppers, Pine Nuts, Roasted Cherry Tomatoes, Kale and Sausage

I made a few changes to this recipe from a new favorite cookbook, “Earth To Table Every Day.”


3 sweet red peppers (I used roasted sweet red peppers from a jar.)

¼ cup olive oil

4 anchovy fillets in oil, minced (I used 3 tablespoons anchovy paste.)

3 cloves garlic, chopped

½ cup dry white wine

4 leaves kale, stemmed and coarsely chopped (I used one package, frozen. Cooked and drained.)

3 cups roasted cherry tomatoes (My addition. These were from my garden and roasted during the Autumn.)

3 links sausage (My addition. 2 sweet, 1 hot. Casing removed.)

1 teaspoon red chili flakes

1 pound pasta (I used Rotini.)

Kosher salt and freshly ground pepper

2 tablespoons pine nuts

1 tablespoon minced fresh flat-leaf parsley

3 ounces Parmigiano-Reggiano cheese


1. Preheat a grill or broiler to high. Grill the red peppers, turning often with tongs, until blistered and blackened on all sides, about 15 minutes. Alternatively, roast the peppers directly over the stovetop flame of a gas oven. Transfer to a large bowl, cover with plastic wrap, and let steam for 20 minutes. Peel the peppers and chop them into ½-inch pieces. (Note: I skipped this step as I used roasted sweet red peppers from a jar.)

2. Heat the olive oil in a large skillet over medium-high  heat. Add the anchovies and garlic and cook for 1 minute. Stir in the chopped red peppers, then add the white wine. Boil until the pan is nearly dry. Stir in the kale and chili flakes. Remove from the heat. (Note: I cooked sausage first and then added the anchovy paste, garlic, red peppers, wine, kale and cherry tomatoes.)

3. Bring a large pot of water to a boil, add salt, and drop in the pasta. Cook for about 9 minutes or until the pasta is tender. You will be cooking it further in the sauce. Drain, reserving some of the pasta water. Return the sauce to medium-high heat and stir in the pasta. Cook for 5 minutes, to allow the flavours to mingle. Add a spoonful of pasta water if the sauce looks too dry. Remove from the heat.

4. Season with salt and pepper. Add the pine nuts and parsley and toss well. Tip into a large serving bowl, garnish with an over-generous grating of Parmigiano-Reggiano, and serve immediately.

Susan said it looked like the photo in the cookbook and that is was so delicious.

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Soba Noodles with Kale and Turmeric Tahini Sauce

This recipe is from Shape Magazine. There are always very good recipes in the magazine. My wife suggested I make this one. It was delicious! Serves 2.


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 tablespoon water
  • 1 garlic clove, minced
  • 1/2 teaspoon ground turmeric
  • Sea salt
  • Freshly ground black pepper
  • 4-6 ounces soba noodles (I used Wide Lo Mein Noodles.)
  • 1/8 teaspoon sesame oil
  • 4 – 6 kale leaves, chopped (I used frozen.)
  • 3 red radishes, thinly sliced
  • 2 medium carrots, peeled into ribbons (using a regular vegetable peeler)
  • 1cup shelled edamame
  • 1/2 teaspoon sesame seeds


  1. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and a generous pinch each of salt and pepper. Set aside.
  2. Bring a medium pot of water to a boil. Cook the noodles until al dente, following package directions. Drain and rinse under cold water, separating noodles with your hands. In a bowl, toss noodles with sesame oil; set aside.
  3. Fill the same pot with an inch or two of water and place a steamer basket inside. Bring to a boil, then add the kale and a pinch of salt. Cover, reduce the heat to low, and steam until tender but still bright green, about 5 minutes.
  4. Top noodles with kale, radishes, carrot ribbons, and edamame. Add 2-3 tablespoons of sauce, mix and top with sesame seeds.


  • Recipe by Jeanine Donofrio, author of The Love & Lemons Cookbook and blog, loveandlemons.

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