Squid ink adds a little drama to this spicy weeknight pasta dish. Don't worry about overly-squidy flavor in the final dish. It's actually quite mild. Chili crisp brings a welcome dose of heat.
Ingredients
- 12 oz squid ink campanelle
- 1 bunch kale, stems removed
- 2-4 tablespoons Sambal Chili Crunch (or make your own chili crisp), plus more to taste
- olive oil, as need
- salt, as needed
Preparation
- Blanch the kale: bring a pot of salted water to boil. Boil the kale for 2-3 minutes. Transfer the kale to an ice bath to cool. Remove from the water and drain, pressing out an excess water. Chop the kale roughly.
- Cook the pasta: bring a pot of generously salted water to boil. Cook the pasta for 8-9 minutes. Remove from the heat and drain.
- Once the pasta is cool enough to touch, return it to the pot and dress with a few glugs of olive oil.
- Add the kale, spreading it out evenly so that it doesn't clump together. Add the chili crisp and salt to taste. Using your hands, combine all the ingredients together. To serve, portion into a bowl and dot with a little extra chili crisp for good measure.
