Macedonian-style Sausage and Kale Pasta

Ingredients

In this Macedonian adaptation of Pasta con salsiccia e cavolo nero, we incorporate traditional Macedonian sausage, known as "sudzuk," which has a distinct blend of spices and flavors. Additionally, we use local Macedonian pasta, such as "makaroni," which has a slightly different texture compared to Italian pasta. These adaptations infuse the dish with the unique tastes and culinary traditions of Macedonia. We alse have the original recipe for Pasta con salsiccia e cavolo nero, so you can check it out.

• 350g (12 oz) Macedonian sausage (sudzuk), sliced 350g (12 oz) Macedonian sausage (sudzuk), sliced
• 300g (10.5 oz) cavolo nero (black kale), stems removed and leaves chopped 300g (10.5 oz) cavolo nero (black kale), stems removed and leaves chopped
• 300g (10.5 oz) Macedonian pasta (makaroni) 300g (10.5 oz) Macedonian pasta (makaroni)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Cook the Macedonian pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the sliced Macedonian sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
4. 4.
   Add the cavolo nero to the skillet and cook until wilted, about 3-4 minutes.
5. 5.
   Return the cooked sausage to the skillet. Sprinkle with paprika and red pepper flakes (if using). Season with salt and pepper to taste. Stir well to combine all the ingredients.
6. 6.
   Add the cooked Macedonian pasta to the skillet and toss everything together until well coated.
7. 7.
   Serve the Macedonian-style Sausage and Kale Pasta hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Macedonian sausage (sudzuk) — If you can't find Macedonian sausage, you can substitute it with any other spicy sausage variety, such as chorizo or hot Italian sausage.
• Cavolo nero (black kale) — Make sure to remove the tough stems before chopping the leaves. You can also substitute it with regular kale or Swiss chard if cavolo nero is not available.
• Macedonian pasta (makaroni) — If you can't find Macedonian pasta, you can use any short pasta shape, such as penne or fusilli, for this recipe.
• Paprika — Opt for sweet or smoked paprika, depending on your preference and availability.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a dash of hot sauce to the dish.
• If you prefer a milder flavor, you can use sweet Italian sausage instead of spicy sausage.
• Don't overcook the cavolo nero to maintain its vibrant green color and slight crunch.
• Serve the pasta with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, but the pasta may become slightly softer.

Serving advice

Serve the Macedonian-style Sausage and Kale Pasta as a main course, accompanied by a fresh green salad and a glass of Macedonian red wine. Sprinkle some grated Parmesan cheese on top for an extra burst of flavor.

Presentation advice

Garnish the pasta with a sprinkle of fresh parsley or basil leaves to add a pop of color. Serve it in a rustic-style bowl or on a large platter to showcase the vibrant colors of the dish.