6:00PM Eve
6:30PM Eve
7:00PM Eve



  • 1 pound cavatappi pasta
  • Kosher salt
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 shallot, thinly sliced
  • 2 tablespoons minced garlic
  • 3-4 links of your favorite sausage, sliced
  • 2 tablespoons all purpose flour
  • 2 cups heavy cream
  • 2 cups chicken stock
  • 1 medium tomato, medium dice
  • 1 teaspoon smoked paprika
  • Cracked black pepper
  • 1 cup Dinosaur or Tusan kale, torn
  • Parmesan cheese for grating


1. Boil your pasta in salted water until just al dente. You don’t want to overcook the pasta since it will continue to cook in the sauce later on. 2. In the meantime heat a large saute pan with oil over medium high heat. Add the butter, shallot, and garlic and begin to saute for 2 minutes. Then add the sausage and brown for 3-4 minutes. 3. Mix the flour into the butter and oil until it begins to bubble and foam a bit. This will turn into a roux which will help thicken the pasta sauce. 4. Once the roux has thickened a bit add in the heavy cream, chicken stock, tomatoes, and season the sauce with smoked paprika, salt and pepper to taste. Bring the sauce up to a simmer and lower the heat to medium while it continues to reduce for 5-7 minutes. 5. Gently fold in the cooked pasta, cover with a lid, and cook 3-4 minutes until the sauce thickens around the pasta. 6. Remove the lid, fold in the torn kale, and place the lid back on for about 1-2 minutes until it just wilts. 7. Serve the pasta with grated parmesan cheese!