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 Organic Chunky Pasta Sauce with Kale and Bell Peppers is a great addition to:

Chunky Pasta Sauce with Kale & Bell Peppers
Recipe Type: Sauce
Author: Dani Lind
[url href=”×300.jpg”][img src=”//×300.jpg” width=”300″ height=”300″ class=”aligncenter size-medium” title=”sweet_peppers”][/url] [i]This recipe was created by Dani Lind of [url undefined]Rooted Spoon Culinary[/url][/i]
  • 3 Tbsp. Driftless Sunflower oil or olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 8-10 roma tomates, cored & chopped
  • 1/2 to 1 bunch kale, stemmed & chopped
  • 1 large bell or 3 frying peppers, diced
  • Fresh or dried herbs, such as oregano, rosemary, sage, and/or basil
  • Splash of red wine or balsamic vinegar (optional)
  • 1 tsp hot red pepper flakes (optional)
  • 1 tsp fennel seeds (optional)
  • salt & pepper to taste
  1. Sauté hot pepper flakes, fennel seed, & onions in oil over medium high heat
  2. Add garlic & chopped peppers, stirring for another couple of minutes.
  3. Add a splash of wine/vinegar & desired herbs,then roma tomatoes.
  4. Simmer until tomatoes cook down (about 15-20 minutes)
  5. Add chopped green kale & simmer for another few minutes.
  6. Add salt & pepper.
  7. Pour over noodles & top with parmesan cheese.
  8. Freezes fantastically.


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