Sausage, kale, pasta throw zest into game

There’s another pastime that goes on during the Super Bowl game — one that gets a lot of active participation rather than passive viewing — and that’s eating.

What is it about watching guys tackle each other that whets appetites?

I have no answer to that.

However, it’s amazing to see the amount of food that’s consumed as fuel for yelling, cheering and general partisan fan participation.

If you’re planning to watch the big game, make a hearty meal part of the event. Soup, stew and chili are time-honored Super Bowl entrees, but anything that doesn’t require split-second serving is appropriate. You don’t want a delicate sauce to curdle if the halftime show is riveting or the game goes into overtime.

This year, my menu will include breadsticks with a sweet-hot mustard dipping sauce and cherry tomatoes stuffed with guacamole during game time.

For the entree, I’m serving a skillet dish of pasta, Italian sausage and kale.

The kale and sausage can be made several hours in advance, warmed and tossed with the pasta just before serving.

I’ll stock up on ice cream and caramel sauce for dessert.

Pasta, sausage and greens

4 teaspoons olive oil

1 small sliced onion

2 cups coarsely chopped kale leaves

½ pound hot raw Italian turkey sausage, shaped into 1-inch balls (see note)

1/4 cup dry red wine

14.5-ounce can diced roasted tomatoes, undrained

1/4 teaspoon dried crushed oregano

1/8 teaspoon pepper

Salt to taste

2 cups cooked hot farfalle or penne pasta

2 tablespoons grated Parmesan cheese

Heat oil in large skillet. Add onion and kale. Cook over medium heat for 5 to 10 minutes or until onion is tender, stirring frequently. Add sausage balls to skillet and brown on all sides.

Add red wine and cook, stirring constantly to scrape up any browned bits in skillet. Add roasted tomatoes, oregano, pepper and salt. Reduce heat to low. Simmer for 10 to 15 minutes, stirring occasionally, or until sausage is cooked through and kale is tender.

To serve, spoon 1 cup farfalle on each of 2 plates.

op each with half the sausage and sauce. Sprinkle 1 tablespoon cheese over each serving. Makes 2 servings.

Note: Look for raw turkey sausage in the supermarket meat counter. Hot turkey sausage isn’t as spicy as its pork counterpart.

Bev Bennett is the author of “30-Minute Meals for Dummies” John Wiley & Sons).

TRIBUNE MEDIA SERVICES