Thomas Straker’s Cavolo Nero Rigatoni.

This dish is from Thomas Straker’s new book.

It’s Di Martino Rigatoni with a sauce blanched Cavolo Nero with really good olive oil and garlic, and then finished with lemon zest, Parmigiano Reggiano and more olive oil.

Big, punchy, and bold. I really liked it but my wife wanted more nuance.
I think it delivered on what it promises. It doesn’t shy away from being a kale sauce at all.