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Chocolate Stout Pound Cake with Whiskey Cream

Luscious and rich chocolate stout cake

With St. Patrick’s Day just around the corner, chances are you have a few bottles of Guinness Stout laying about. As the saying goes, when life hands you lemons you make lemonade. So when life hands you Guinness Stout, you should absolutely drink the stout – but be sure to set  a bottle aside to make this cake. This recipe yields one hefty cake, or 12 individual mini-cakes. It’s moist, tender, and lusciously dark. The stout disappears into the background of this rich cake, while grounding it in an adult sort of way, cutting the sweetness and mingling with the slightly bitter chocolate. If you’re feeling especially indulgent (and lucky), serve it with a dollop of whiskey-laced whipped cream.

Chocolate Stout Pound Cake with Whiskey Cream

Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
Makes 1 large pound cake or bundt cake  (or 12 mini-bundt cakes)

1 cup unsalted butter, room temperature
1 cup stout beer, such as Guinness
12 ounces dark chocolate, finely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups (packed) dark brown sugar
1/2 cup sour cream

Whiskey Cream:
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter a 10 to 12 cup cake pan and line with parchment paper. Butter the parchment paper. If using mini-bundt pans, butter the pans.
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan or mini-bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes for a large cake or 25 minutes for mini-cakes. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely.
6. Before serving, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form. Cut the cake into serving pieces and serve with the whipped cream.

Simple Pasta with Roasted Tomatoes, Arugula, and Breadcrumbs

You won’t regret buying out of season tomatoes with this fresh and easy pasta recipe. Hint: a little roasting will do the trick.

Easy Gemelli Pasta with Roasted Tomatoes

If you’re like me and can’t resist buying hothouse grape tomatoes in the middle of the winter – even when we know better – this recipe will address any buyer’s remorse. It’s not the fault of the tomatoes, of course. They do look irresistible, but looks can be deceiving with these plump and oh-so-red tomatoes, which often disappoint in the flavor department when they are out of season. Not to worry – this recipe allows for a little off-season tomato indulgence with no regrets. Thanks to slow roasting, they will deflate from their impossible pertness to a more relaxed version of themselves, and any hibernating juices and natural sugars will be released. Along with a little simple seasoning to give them some oomph, and you will have a sunny and versatile condiment to beat the winter blues.

Add roasted tomatoes to sauces and salads, use as a topping on pizza and crostini, or toss with pasta. In this recipe, I take advantage of the sludgy sheen of olive oil and tomato juice left behind in the pan after roasting. To sop up the flavorful oil, I sprinkle a layer of breadcrumbs over the pan to absorb the juices and toast the crumbs in the oven until golden. They are a delicious extra touch and garnish to this light and fresh pasta dish.

Gemelli with Roasted Tomatoes, Arugula, and Olive Oil Breadcrumbs

Active Time: 45 minutes
Total Time: 45 minutes
Serves 4

1 pound grape tomatoes
3 garlic whole cloves, unpeeled
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 thyme sprigs
1/2 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Pecorino Romano cheese
1 pound gemelli or fusilli
2 large handfuls of arugula, about 3 cups

1. Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Add the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Scatter the thyme sprigs over the tomatoes and transfer to the oven. Roast until the tomatoes are softened and begin to release their juices, about 25 minutes, stirring once or twice. Remove from the oven and discard the thyme sprigs. When cool enough to handle, peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes and garlic to a large serving bowl.

2. Reduce the oven heat to 350°F. Sprinkle the breadcrumbs on the same baking sheet and stir to coat in the residual olive oil. Return the baking pan to the oven and cook until the breadcrumbs are golden brown, 2 to 3 minutes (they will brown quickly so watch them carefully). Remove and immediately transfer the breadcrumbs to a small bowl to stop them from cooking. Cool for 5 minutes and then stir in the 2 tablespoons cheese.

3. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente. Scoop out 1/2 cup cooking water and then drain the pasta.

4. Add the pasta, arugula, half of the breadcrumbs, and the 1/3 cup cheese to the tomatoes and toss to combine. If the pasta is a little dry, add some of the reserved water, 1 tablespoon at a time, until moistened to your preference. Divide the pasta between serving plates. Garnish with the remaining breadcrumbs and freshly ground black pepper and serve immediately

Very Lemony Lemon Bars

Bring a ray of sunshine to your plate with these bright and puckery lemon bars:

Lemon Bars with Sea Salt

‘Tis the season for lemons. Late winter offers up bushels of citrus, which transform into light and lovely desserts, such as these lemon bars. Whether you are knee deep in snow or lucky enough to live where lemons grow on trees, these lemon bars will bring a ray of sunshine to your plate.

The key to a good lemon bar, in my book, is that the filling must be intensely lemony, packing a wallop of tartness with just enough sugar, but not so sweet that it’s cloying. Picture a zingy, sweet and tart filling rippled with lemon zest, anchored to a buttery shortbread crust. The final touch is a smidge of sea salt, which keeps the sweetness in check and allows the pucker-y lemon to shine through. These bars are thoroughly addictive and guaranteed to brighten your day. One bar will never be enough.

Lemon Bars with Sea Salt

Active Time: 15 minutes
Total Time: 1 hour
Makes 32 (2-inch) square bars

2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon kosher salt
1 cup unsalted butter, slightly softened but still cool, cut into cubes

4 large eggs
1 1/4 cups granulated sugar
2/3 cup freshly squeezed lemon juice
1/4 cup all-purpose flour, sifted
1 tablespoon finely grated lemon zest
1/4 teaspoon kosher salt

Confectioners sugar
Sea salt flakes, such as Maldon

1. Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan, then line the pan with parchment and butter the parchment.
2. Combine the shortbread ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan.
3. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven, but do not turn off the oven heat.
4. Whisk the filling ingredients together in a large bowl until blended, then evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack.
5. Cut into bars. Dust with confectioners’ sugar and lightly sprinkle with sea salt flakes before serving.

Roasted Baby Beet Gratin

Roasted Beet Gratin

This recipe is one of my favorite ways to eat beets, especially in the winter when rich gratins are warm and satisfying. It’s also a great way to introduce the beetroot to any skeptical family member. Small or baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of garlic-infused sour cream flecked with orange zest and a generous shower of nutty Gruyère cheese. All of the ingredients meld together, and while the beets are present, they are not overwhelming in flavor. As they cook, the beets release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Roasted Baby Beet Gratin

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Makes one (8 by 8-inch) gratin or 6 to 8 (4-ounce) ramekins

2 cups (16 ounces) sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F. Butter an 8 by 8-inch square gratin dish (or individual ramekins). Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.

Caramelized Onion and Gruyere Tart

This tart is a vehicle for two winter-friendly ingredients – caramelized onions and Gruyère cheese. Caramelized onions are sweet, savory, and slick. A lengthy cooking time coaxes out their abundant natural sugars and releases their juices, resulting in a squidgy heap of golden brown onions. Gruyère cheese is a nutty, piquant Swiss cheese, and a favorite melting cheese in fondue. Combine the two ingredients, and you have the makings for a richly savory and rustic winter meal, guaranteed to spark visions of snowflakes and crackling fires in your imagination (at least in mine, since I live in California!)

There are few ingredients in this simple creation, so every ingredient counts. Take the time to properly brown the onions, about 45 minutes in all, and choose an authentic Gruyère cheese, preferably aged for deep flavor – and you will be rewarded with this simple and seductive tart. Serve it as a light meal, or cut into thin slivers and pass around as an appetizer.

Caramelized Onion and Gruyère Tart

Serves 6 to 8

1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3 tablespoons ice water

2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons Calvados (apple brandy)
1/2 teaspoon freshly ground black pepper
3 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

1. Prepare the crust: Combine the flour and salt in a food processor and pulse once or twice to combine. Add the butter and pulse until the dough resembles coarse meal, with some pieces of the butter visible. Add the water and pulse once or twice – just until the dough comes together, adding another tablespoon of water if necessary. Dump the dough onto a work surface and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F.
3. Heat the olive oil over medium heat in a deep skillet or pot. Add the onions and salt and cook the onions, until they are golden brown, soft and squidgy, 35 to 40 minutes, stirring occasionally. Add the Calvados and black pepper and cook until the liquid evaporates, 1 to 2 minutes, stirring frequently. Remove from the heat and cool while you roll out the dough.
4. Roll out the dough to fit in the bottom and up the sides of a 10-inch round tart tin with a removable bottom. Sprinkle half of the cheese over the bottom of the tart. Spread the onions in the shell and sprinkle the thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
5. Bake the tart until the crust is firm and golden and the onions are deeply colored without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with additional thyme.

30 Minute Coconut Chicken Curry

January weather invites slow-cooking and one-pot meals. When it’s crazy cold, icy, and wet outside, it’s a good time to hunker down and make a steaming pot of fragrant, spicy curry. This chicken curry is brimming with vegetables and napped with coconut milk. It’s rich, aromatic, and bright  – a perfect antidote to the winter blues. It’s also  a one-pot wonder, simply prepared in 30 minutes, which is perfect for a weeknight meal or a no-fuss apres-ski (or shoveling!) dinner. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat – just adjust the cooking time accordingly.

Coconut Chicken Vegetable Curry

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, sliced 1/4–inch thick
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon grated peeled ginger
2 tablespoons curry powder
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk
6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped
1 red jalapeño pepper, sliced
Chopped fresh cilantro

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate. (It will continue to cook when it’s added back to the stew.)
2. Add 1 tablespoon oil to the same pot and then add the carrot and onion and sauté until the carrot brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and sauté until crisp tender, about 2 more minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice, about 30 seconds. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, about 15 minutes.
3. Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes.
4. Serve the curry in bowls with basmati rice. Garnish with the jalapeño slices and fresh cilantro.

Winter Citrus Quinoa Salad

There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars – from glistening citrus to sturdy greens, hardy crucifers, and root vegetables. Shredded, chopped, and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts, and seeds and dubbed a complete meal.

This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic, and gads of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrient-rich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting, the sturdy veggies in the salad will stay fresh and crisp.

Winter Citrus Quinoa Salad

Active Time: 30 minutes
Total Time: 45 minutes plus chilling time
Serves: 6 as a side dish or salad

Extra virgin olive oil
1 1/2 cups red quinoa
3 cups water
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
4 scallions, white and green parts thinly sliced
1 large poblano pepper, seeded, finely diced
1 yellow or red bell pepper, seeded, finely diced
1 cup finely shredded red cabbage
1 bunch fresh Italian parsley, leaves chopped
1 bunch fresh cilantro sprigs, leaves chopped
1/4 cup golden raisins, chopped if large
1 garlic clove, minced
1 to 2 tablespoons orange juice
1 teaspoon Tabasco sauce

1. Rinse the quinoa in a fine-mesh sieve and thoroughly drain.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, 1 teaspoon salt, the cumin, paprika, coriander, and cayenne. Stir to combine and cool to room temperature.
3. Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice, and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.

Time Out Soup: Turkey and Farro Soup with Carrots and Shiitake Mushrooms

This is a Sunday soup (or, in this case, a Tuesday soup). It’s a perfect antidote to a long holiday weekend punctuated with big meals and late evenings. It’s restorative, healthy, and nourishing and a perfect time-out meal to enjoy on a relaxed evening with no social agenda. It’s also a simple way to use some of that leftover turkey lurking in your fridge. If you don’t have turkey, fear not, chicken works just as well, so if you’ve soldiered through your Thanksgiving leftovers  you can easily use cooked chicken meat or a rotisserie chicken from your local store or farmer’s market. That’s why I often call this a Tur-Chicken soup.

There are two important ingredients I like to add to this soup. Shiitake mushrooms impart a slinky umami flavor to the stock, and farro, an ancient nutty wheat grain, lends satisfying heft to each slurp. Use pearled or semi-pearled farro for easiest cooking. Whole grain farro, while the healthiest option, requires soaking and a long cooking time of at least one hour, and has a distinct earthy flavor. Milder semi-pearled farro still retains some of its nutritious bran and germ but is scored to hasten cooking, and pearled farro is completely stripped, thus the least nutritious, but quickest to cook. If farro is not available, pearl barley is a good substitute.

Turkey and Farro Soup with Carrots and Shiitake Mushrooms

Active Time: 10 minutes
Total Time: 40 to 50 minutes
Serves 4 to 6

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces small shiitake mushrooms, ends trimmed
6 cups turkey or chicken stock
1/2 cup pearled farro or pearl barley
2 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups shredded cooked turkey or chicken breast meat
2 tablespoons finely chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Toss in the carrots and mushrooms and sauté until the carrots brighten in color and the mushrooms begin to release their juices, 3 to 4 minutes. Add the farro and cook briefly, stirring to coat and lightly toast the grains, and then add the stock, thyme, and bay leaf. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until the farro is tender, 30 to 40 minutes. Stir in the chicken (or turkey), salt, and pepper and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle the soup into bowls, and serve hot, garnished with the parsley.

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

30 minute Baked Pasta with Chorizo, Kale, and Roasted Tomatoes

Easy one pot pasta dinner in 30 minutes

Who doesn’t like a steaming creamy mac ‘n cheese, coated in bechamel, rippling with cheese and crowned with crispy breadcrumbs? I would never throw shade at this comforting classic – and goodness knows we can all do with a little comfort these days – but I will say that you can have your baked pasta and cheese, and riff a little, too. What you get out of the deal is variety, an excuse to use up any lingering vegetables in your fridge, and an opportunity to add some extra goodies, like sausage if you’re so inclined. Simply mound them into a baking dish along with the al dente pasta and gads of cheese, bake until melty and golden,  and no one, I dare say, will dream of objecting.

I make dishes like this when I am looking for a quick solution for an easy dinner. It can be on the table in about 30 minutes, and it’s likely to be devoured in half that time. It’s lighter than mac ‘n cheese, and loaded with veggies. To moisten the pasta (there’s no bechamel sauce, after all) I toss the pasta with some of the pasta cooking water and add fresh mozzarella for creaminess.

Baked Pasta with Sausage, Kale, and Roasted Tomatoes

Serves 4

12 ounces pasta, such as gemelli or farfalle
2 tablespoon extra virgin olive oil
8 ounces chorizo or hot Italian sausage, cut into 1/2 inch slices
1 cup grape tomatoes, halved
1 garlic clove, minced
1/2 teaspoon red chili flakes
1/2 bunch lacinato kale leaves, tough ribs discarded, leaves torn into bite-size pieces
1 (8-ounce) fresh mozzarella, coarsely chopped
1 1/2 cups finely grated Pecorino Romano cheese (or part Parmesan)

1. Heat the oven to 350°F. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until 1 to 2 minutes short of al dente. Scoop out 1/2 cup water, then drain the pasta. Transfer the pasta to a bowl and toss with 1 tablespoon oil to prevent sticking.
2. While the pasta is cooking, heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add the sausage and brown the slices on both sides, about 5 minutes. Transfer the sausage to a plate lined with a paper towel and pour off all but 1 tablespoon oil from the skillet.
3. Add the tomatoes to the skillet and sauté until they release their juices and soften, about 5 minutes. Add the garlic and chili flakes and sauté until fragrant, about 1 minute. Add the kale and sauté until the leaves soften, about 3 minutes.
Add the pasta and 1/4 cup of the reserved water and stir to combine. If the pasta seems too dry, add the remaining water, 1 tablespoon at a time, until the pasta is moist but not wet. Stir in the mozzarella and 1 cup Pecorino.
4. Sprinkle the remaining Pecorino over the top of the pasta and transfer the skillet to the oven. Bake until the top begins to color and the cheese melts, about 20 minutes. Serve warm.