Steal This Recipe® Turkey Sausage with Rigatoni & Kale

May 29, 2014

From Chef Anthony Jacquet of The Whisper Restaurant & Lounge, Los Angeles

This week's stolen recipe comes to us from Chef Anthony Jacquet of The Whisper Restaurant & Lounge in Los Angeles. This classic Italian dish is going to be a big hit when you make it at home!

The Whisper Lounge is reminiscent of a 1940’s speakeasy with dark mahogany wood, rich amber lighting, high booths and a vaulted patio with billowy curtains - based on the famous private supper clubs of old Hollywood, where dining was viewed more as entertainment than simply eating.

It's tucked away on Bow Street in The Grove outdoor shopping mall - so if you have some shopping to do in Los Angeles, (or just happen to be in the neighborhood), drop in for a drink at the indoor-outdoor bar, or spend the evening sharing a bottle of wine, a great meal and a stroll past the dancing fountains.

About the chef: a graduate from San Diego State University and the California Culinary Academy, Chef Jacquet has worked at some of California's finest restaurants, including La Cachette in Santa Monica, Basque in San Francisco, Top of the Cove in La Jolla and Olé Madrid in San Diego before landing the role of top toque at The Restaurant at The Getty Center, Los Angeles, where he was able to really showcase his talents and love for seasonal cooking.

The Whisper Restaurant & Lounge
189 The Grove Drive 
Suite F-90B 
LA, CA 90036 

Turkey Sausage with Rigatoni, Tuscan Kale, Wood Roasted Red Peppers and Parmigiano-Reggiano is served at The Whisper Restaurant & Lounge for $27. 
This recipe makes 4 restaurant servings.

Turkey Sausage with Rigatoni, Tuscan Kale, Wood Roasted Red Peppers and Parmigiano-Reggiano Ingredients:
4 spicy turkey sausage links, cooked and sliced on the bias 
1.5 lbs. rigatoni pasta, cooked 
4 garlic cloves, minced 
1 bunch Tuscan kale, cleaned and blanched 
4 red peppers, roasted peeled and cleaned 
1/2 cup Parmigiano-Reggiano, grated 
2 tbsp flat leaf parsley, minced 
1 tbsp basil, chiffonade 
2 cups basic tomato sauce (recipe to follow) 
1 tbsp extra virgin olive oil 
Salt and pepper to taste

Tomato Sauce Ingredients:
1 yellow onion, diced 
6 garlic cloves, minced 
1 cup red wine 
2lbs Roma tomatoes, rough chopped 
1 canned whole tomatoes 
2 tbsp. oregano, chopped 
2 tbsp. basil, chopped 
2 tbsp. parsley, chopped 
Salt and pepper to taste

Steal This Recipe® Step by Step Instructions for the Sauce:
Heat a pot to medium heat. 
Add olive oil, onions and garlic. 
Let saute over medium heat to pull out all the flavors. 
Add red wine and let reduce by half. 
Add both types of tomatoes and herbs. 
Stir well, bring to a boil and let simmer for 2 hours. (Add water if necessary). 
Season with salt and pepper. 
Let mixture cool, blend well in blender and then strain. Set aside.

Steal This Recipe® Step by Step Instructions for the Pasta:
Heat large saute pan over high heat. 
Add olive oil, garlic and red peppers and saute for 1 minute until fragrant. 
Add cooked sausage and let saute for another minute. 
Add tomato sauce and kale and let cook for 2 minutes while stirring occasionally. 
Add cooked pasta, herbs and seasoning. 
Toss pasta with ingredients and serve in large bowls. 
Garnish generously with Parmigiano-Reggiano and serve.

Image may vary from recipe.