Geoffrey Zakarian's Cavatappi with Sausage, Kale and Mushrooms | The Kitchen

Geoffrey uses a corkscrew pasta that is perfect for holding on to all the meaty flavor in this hearty dish! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/39z15ZL Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cavatappi with Sausage, Kale and Mushrooms RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 55 min Active: 40 min Yield: 2 servings Ingredients Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 links sweet Italian sausage, casings removed 1/4 cup 'nduja sausage 1 clove garlic 6 ounces mixed mushrooms, such as chanterelle and cremini 1/4 cup dry white wine 2 1/2 cups chopped kale, such as dinosaur or curly 8 ounces cavatappi pasta 1 tablespoon unsalted butter 1/4 cup ground Parmigiano-Reggiano Directions Bring a large pot of water to a boil. Season with salt. In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high. Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente. Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste. Divide between bowls and garnish with the remaining cheese. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #Cavatappi Geoffrey Zakarian's Cavatappi with Sausage, Kale and Mushrooms ​| The Kitchen | Food Network https://www.youtube.com/watch?v=YQ8b4xq5oaM