today's special : 
Pappardelle with Italian Sausage, Chestnuts and Kale 
Pappardelle are long, fat ribbon-like noodles. Fresh pappardelle is amazing, and it’s well worth the effort to make it yourself (just follow our directions for making ravioli pasta dough and slice the rolled-out dough into ¾" strips). If you don't have pappardelle, though, dried fettucine will do just fine.

1. Slice an X on the flat side of each chestnut by holding a paring knife almost parallel to the nut surface. Place the chesnuts on a foil-lined baking dish, and roast at 450F for 10-15 minutes, until the shells are separating from the chestnut meat. When the chestnuts are cool enough to handle, peel off the shell and skin. Chop the chestnuts roughly.
2. Mince the garlic. Wash the kale and remove the stems. Slice the leaves into thin slivers.
3. Cut the sausage into slices (less than ½" thick) – the easiest way to do this is with kitchen scissors. Saute the sausage bits in a skillet on medium-high until they’re nice and browned.
4. Reduce heat to medium and add the minced garlic and 2 tbsp. of olive oil. Cook for a minute or two, until the garlic is translucent, then add the kale and chestnuts.  Cook for another 5 minutes, until the kale has wilted.
5. Pour in the beer and stir.  Cook until the kale is tender and the beer has reduced into a nice sauce. Add salt and pepper to taste.
6. Serve over cooked tagliatelle.

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check out more related recipes:
goat-cheese ravioli 
linguini with mushrooms in cream sauce 
penne with roasted bell pepper sauce 
 

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