Bought agnolotti pasta frozen, cook as per instruction on package
kale, stem removes, chopped leaves
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
Cook agnolotti pasta as per package and blanch kale in the same hot water. In the meantime, peel the red onion and garlic clove then chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.
Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice. Once cook to al dente, remove agnolotti and place in a plate. Remove the kale from the hot water and add to the sauce.
Stir the sauce well and cover the pan. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add agnolotti back to the hot pan.
Cover again and leave agnolotti simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place agnolotti onto warm small bowl and spoon a one small ladle of the orange sauce on to it. Serve immediately.