Tomato and Harissa Pasta with Kale

This easy, creamy pasta uses an easy tomato and harissa pasta sauce and plenty of fresh kale.

📝 Ingredients

• 1 pound pasta (we used rigatoni)
• 1 Tablespoon olive oil
• 1 shallot, diced
• 3 cloves garlic, minced
• 1/2 cup harissa
• 6 ounces tomato paste (1 small can)
• 1/2 cup heavy cream
• 3 heaping cups kale, stems removed and roughly chopped
• 1/2 cup pasta water (see recipe below)
• kosher salt and pepper to taste

👨‍🍳 Instructions

1. 1Cook the pasta in a large pot of very salty water until it's just shy of al dente. Use a measuring cup to reserve about 1/2 cup of the starchy pasta water, then drain the pasta and set it aside.
2. 2Heat olive oil in a large pot over medium heat (I like to use the same pot I just cooked the pasta in). Add shallot and garlic and sauté, stirring occasionally, for 2-4 minutes until shallot has softened and begun to brown.
3. 3Add harissa and tomato paste; stir to combine. Cook another minute or so, until fragrant and warmed through.
4. 4Stir in heavy cream. Let sauce cook for 1-2 minutes, until reaches a low simmer (it will begin to bubble and sputter).
5. 5Add kale. Continue cooking for 1-2 minutes, stirring frequently, until the kale has wilted down. The sauce will seem very thick at this point!
6. 6Add cooked pasta to the sauce and stir to combine. Stir in reserved pasta water a tablespoon at a time until you have a smooth, silky sauce (you may not need it all). Taste pasta, add salt and pepper as needed, then serve immediately.