Pasta with Wild Boar Sausage and Kale

• 1 pound wild boar sausages
• 1 1/2 pounds fresh kale
• 4 tablespoons extra virgin olive oil
• 1 cup chopped red onion
• 3 cloves garlic, sliced
• 2 cups tomato puree
• 1/2 cup dry red wine
• Salt and ground black pepper
• 1 pound orecchiette, strozzapreti or other small macaroni
• Crushed red chili flakes to taste

1. Quarter sausages lengthwise and peel off casing.
2. Dice sausages.
3. Trim heavy stems from kale and discard.
4. Rinse, then chop kale leaves.
5. Heat 3 tablespoons oil in a 4- to 5-quart heavy skillet, saute pan or casserole.
6. Add onion and garlic and cook, stirring, over medium heat until softened.
7. Add sausages and cook, stirring, until they begin to brown.
8. Add about a third of the kale and when it has wilted, continue adding kale until all has wilted.
9. Stir in tomato puree and wine.
10. Simmer over low heat about 10 minutes, season with salt and pepper, cover pan and continue simmering.
11. Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 8 minutes.
12. Drain well and add to kale mixture.
13. Add remaining olive oil and fold ingredients together.
14. Add chili flakes and more salt if needed.
15. Stir a few more times, then serve.

sausages, fresh kale, extra virgin olive oil, red onion, garlic, tomato puree, red wine, salt, orecchiette, red chili

Taken from cooking.nytimes.com/recipes/11322 (may not work)