Busogsilog

Ingredients

• 1 lb Sausage (remove casing)
• 3 cloves Garlic, minced
• 1/2 small White Onion
• 8 oz Mushrooms, sliced
• 1 Tbsp Red Wine Vinegar
• 2 cups Curly Kale, chopped (leaves from 1/2 of a bunch)
• 2 cups Heavy Cream
• 1 lb Shell Pasta (reserve 1/4 cup of Pasta Water)
• Salt
• Garnish: Parmesan Cheese

Directions

1. In a medium pan, add Sausage (no oil is needed since it will release from the sausage naturally). Browh the sausage, breaking up the clumps as much as possible. When cooked through, remove from heat and set aside.
2. Leave about 1 Tbsp worth of Oil (from the sausage), and discard any excess beyond that. Use this to saute Garlic and Onions. Add Mushrooms along with the Red Wine Vinegar.
3. Add the Kale, and a small pinch of salt. When it wilts, return the Sausage to the pan, combine. Add the Heavy Cream, and simmer on low until it thickens. Taste, and add salt if needed, it likely will not since the Sausage has plenty of salt that will release into the cream sauce.
4. Reserve 1/4 cup of Pasta Water from the cooked noodles and add to the Sauce. Add the Shells to the Cream Sauce and combine well.
5. Garnish with Parmesan Cheese.