It’s the lemon zest and fennel seed that take this cold-weather pasta dish to the next level. Cooking everything on a sheet pan keeps it simple and cuts down on dishes.

Ingredients

  • Large shaped pasta (the better to catch pieces of sausage and vegetables. We used large shells)
  • Two Italian sausages removed from their casings and pulled into small pieces (a large tablespoon, approximately)
  • One head of kale, washed and ripped into bite-size pieces
  • Zest and juice of half a lemon
  • 1 c. cherry tomatoes
  • 2 purple onions cut into thick slices
  • 1/4 c. olive oil
  • 1 tsp. sea salt
  • 1 tsp. fennel seed
  • 1/2 tsp. red pepper flakes
  • 1 tsp. dried oregano

Guidelines

  • Preheat oven to 425
  • Line a sheet pan with parchment paper
  • Spread the kale, tomatoes, and onions on the parchment paper
  • Toss them with the olive oil and add the spices
  • Roast for 20-30 minutes, tossing every 10 minutes
  • Cook the pasta while the sausage and vegetables are roasting
  • Mixed cook pasta with sausage and vegetables adding a little bit of the pasta water dry
  • Serve with fresh parmesan