Recipe: Frances Mayes’ Penne with Pepperoni, Kale, Chickpeas and Sweet Peppers

Popular author Frances Mayes has just penned a new cookbook that offers up some of Italy’s tastiest and speediest pasta recipes — “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35). Among them, this penne recipe.

Mayes writes in “Pasta Veloce”: “The spicy salami really tweaks this hearty pasta that’s as perfect on a cold night as it is for a summer picnic. In Italy, what we know as lacinato, or dinosaur, kale is called cavolo nero (black cabbage). It’s one of the most nutritious of vegetables, and when not overcooked, is surprisingly delicate and delicious. Serve with a generous sprinkling of pecorino Romano. Medium-size conchiglie (shells) are also a good pasta option.”

Penne with Pepperoni, Kale, Chickpeas and Sweet Peppers

Serves 4

INGREDIENTS

8 ounces penne rigate (or other pasta)

¼ cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1 red or yellow bell pepper, thinly sliced, or use ½ red and ½ yellow

¾ teaspoon crushed hot red pepper

1 small bunch lacinato kale (about 8 ounces), stemmed and cut into thick ribbons

¾ teaspoon coarse salt

1 (15-ounce) can chickpeas, rinsed and drained

2 ounces thinly sliced pepperoni, slivered

1/3 cup grated pecorino Romano, plus more for the table

DIRECTIONS

In a large pot of boiling salted water, cook the penne over high heat until just al dente, about 10 minutes. Reserve 1 cup of the pasta water before draining.

Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil over medium- high heat. Add the garlic and saute for 30 seconds, then add the bell pepper and hot pepper. Sauté until the bell pepper is just softened, about 2 minutes. Add the kale and salt and saute for 1 minute, to wilt slightly. Reduce the heat to medium, add the chickpeas and pepperoni, cover, and cook until the kale is tender but still bright green, 2 to 3 minutes.

Add the pasta and reserved pasta water and simmer until the pasta has absorbed most of the liquid, about 2 minutes. Remove from the heat and toss with the pecorino. Serve with additional grated cheese on the side.

— From “Pasta Veloce” by Frances Mayes and Susan Wyler (Abrams Books, $35)