This evening I enjoyed some angel hair pasta with a creamy cajun capocollo sauce.
The base of the sauce is onion, capocollo, olive oil, dried garlic, black pepper, a pinch of cumin, and a few shakes of crushed red pepper.
After simmering for about 5 minutes I added finely chopped kale, a sliver of butter, and chicken stock. I let this simmer for about 10 minutes until the stock seemed nearly evaporated. Then I added a couple tablespoons of tomato paste and let it continue to simmer for about 5 minutes. After this I added more chicken stock, cajun seasoning, rosemary, and a teaspoon of sour cream. I brought it to a simmer and then added al dente angel hair pasta. After a minute more of cooking with the pasta it was done! It was a nice creamy tomato sauce with a little kick.