Campanelle with Mushrooms and Roasted Garlic

Cut the stems off the kale leaves and roughly chop the leaves

Cut the top ¼ off the garlic heads to expose the tops of the cloves

Drizzle the garlic heads with 3 tablespoons of olive oil and wrap securely in aluminum foil

Bake the garlic at 350°F, checking during the last 20 minutes, until caramelized, light brown, and tender

Allow the roasted garlic to cool before using

Bring 4 quarts of water to a boil in a 6-quart stock pot

Add ¼ cup of Diamond Crystal kosher salt to the water and maintain a constant boil over high heat

Drop the pasta into the salted water and stir to prevent sticking

Stir the pot often so the noodles cook evenly, checking for doneness starting 2 minutes before the box's estimated cook time, until slightly undercooked

Reserve 1/4 cup of the pasta water once the pasta is slightly undercooked

Heat a 12-inch diameter, high-sided sauté pan over medium heat

Add ½ cup of olive oil to the pan and allow it to heat slightly

Add the chopped mushrooms and allow them to caramelize without stirring too early

Add the picked thyme leaves and season the mushrooms with a generous pinch of salt, then continue to sauté until they have good color on all sides

Add the kale leaves, season again with a pinch of salt, and deglaze with white wine

Stir and cook until the wine reduces by half

Add the cream and vegetable stock and bring the pan sauce to a simmer

Squeeze the roasted garlic cloves from the heads and stir into the sauce

Add the pasta to the pan sauce along with 1/4 cup of the reserved pasta water

Add the butter and cook until the sauce reduces to a consistency that coats the campanelle

Remove the pan from the heat and season with sherry vinegar and salt

Plate the pasta and garnish with freshly grated Parmigiano Reggiano