Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• Salt
• 1 pound orecchiette
• 1/4 cup canola oil
• 2 medium turnips, peeled and cut into 1/4-inch dice
• 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Freshly cracked black pepper
• 8 tablespoons (4 ounces) unsalted butter
• 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

Procedures

1. Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside.
   
2. Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes.
   
3. Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted.
   
4. Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.
   
5. Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.