Rigatoni with Tomato, Kale and Fontina

Name: Rigatoni with Tomato, Kale and Fontina
Cook time: 35 min
Total time: 35 min
Ingredients: 1 pound rigatoni or ziti; Kosher salt and ground black pepper; 1 large or 2 small bunches (1 pound) lacinato kale, stemmed and cut crosswise into 1-inch ribbons; 3 tablespoons extra-virgin olive oil, plus more to serve; 2 teaspoons fennel seeds; 1 teaspoon red pepper flakes, plus more to serve; 2 teaspoons chopped fresh rosemary; 1 6-ounce can tomato paste (⅔ cup); 4 ounces fontina or Taleggio cheese (without rind), cut into ¼- to ½-inch cubes (about 1 cup)

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Cook Time: 35 minutes

Total: 35 minutes

Servings: 5

Ingredients

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1 pound rigatoni or zitiKosher salt and ground black pepper1 large or 2 small bunches (1 pound) lacinato kale, stemmed and cut crosswise into 1-inch ribbons3 tablespoons extra-virgin olive oil, plus more to serve2 teaspoons fennel seeds1 teaspoon red pepper flakes, plus more to serve2 teaspoons chopped fresh rosemary1 6-ounce can tomato paste (⅔ cup)4 ounces fontina or Taleggio cheese (without rind), cut into ¼- to ½-inch cubes (about 1 cup)

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Instructions

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Step 1

In a large Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Working quickly, remove about 2 cups of the cooking water, then stir the kale into the pot and cook for another 1 minute. Drain and set the pasta-kale mixture aside.

Step 2

In the same pot over medium, combine the oil, fennel seeds, pepper flakes and rosemary. Cook, stirring constantly, until fragrant and sizzling, 1 to 2 minutes. Add the tomato paste and ½ teaspoon each salt and black pepper, then cook, stirring often, until the paste browns and slightly sticks to the pot, 2 to 3 minutes.

Step 3

Add 1½ cups of the reserved pasta water and bring to a simmer, scraping up any browned bits and stirring to dissolve the tomato paste. Add the pasta-kale mixture and cook, stirring, until the pasta is al dente and has absorbed the excess liquid, about 2 minutes; add more reserved water as needed so the pasta is silky and lightly sauced.

Step 4

Off heat, stir in the cheese, then let stand for 1 to 2 minutes to allow the cheese to melt. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional pepper flakes.