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1
Heat olive oil in a large enameled cast iron pot over medium heat.
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2
Add sausage (remove casing) and cook until browned.
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3
Once sausage is browned, stir in garlic, shallots, and anchovy paste.
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4
Cook until shallots have sweated (about 2 minutes).
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5
Make sure your pot isnt too hot because you dont want to burn the garlic.
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6
(This is the perfect time place a pot with 4-6 quarts of lightly salted water on the stove on high heat.
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7
You will use this for your pasta.)
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8
Add chopped leek, kale, white wine, and stock to the sausage.
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9
Cover pot and stir every 2 minutes until kale begins to wilt and leeks begin to sweat.
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10
If you are including the optional minced anchovy fillets (highly recommended), add them during this step, too.
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11
Once kale starts to wilt, uncover pot and continue cooking until liquid is reduced by 1/3, kale is fully wilted, and leeks are soft.
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12
Taste the broth and add salt or pepper as needed.
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13
While sauce is reducing, cook pasta according to the packages instructions.
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14
Reserve 1/4 cup of pasta water when noodles are nearly done cooking.
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15
When pasta is done cooking, drain and add to the sauce pot along with the 1/4 cup of reserved pasta water.
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16
Stir until pasta is fully incorporated.
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17
Plate pasta and sprinkle on the breadcrumbs and minced parsley, then finish with a drizzle of extra virgin olive oil.
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18
Serve immediately.
