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Recipe

Pasta with Sausage and Kale

Scott Phillips

Servings: 4 to 6

As with broccoli raab, the earthy, somewhat bitter flavor of kale makes it a good match for sausage in a pasta perfect for a cold autumn night.

Ingredients

  • Kosher salt
  • 2 Tbs. olive oil; more for serving
  • 2 small shallots, thinly sliced lengthwise
  • 1/2 lb. sweet Italian sausage, casings removed
  • 1 lb. kale, tough stems removed, leaves roughly chopped
  • 1/2 tsp. crushed red pepper flakes; more to taste
  • Freshly ground black pepper
  • 1 lb. short, flat pasta, such as farfalle or sagnarelli
  • 2 oz. Parmigiano-Reggiano, finely grated (about 1 cup); more for serving
  • Lemon wedges, for serving

Nutritional Information

      Calories (kcal) : 500
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 20
      Sodium (mg): 930
      Carbohydrates (g): 65
      Fiber (g): 5
      Sugar (g): 3
      Protein (g): 22

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes.
  • Add the kale and pepper flakes, and season with salt and pepper. cook, tossing occasionally, until the sausage is cooked through and the kale is tender, 5 to 7 minutes.
  • Meanwhile, boil the pasta according to package directions for al dente. Reserve 1/2 cup of the cooking water, and drain the pasta. Add the pasta, the reserved water, and the remaining 1 Tbs. olive oil to the skillet, and toss. Serve topped with the cheese and a drizzle of olive oil, with the lemon wedges and more cheese on the side.

Reviews

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Reviews

  • ndchef | 10/06/2016

    This is a great combination! I used 16 oz of sausage for more protein, and a can of cannellini beans. At the end I stirred in 2 Tbsp butter to make a creamy sauce with the pasta water. Really tasty!

  • KathD | 09/19/2016

    Easy and delicious meal to make with my husband. We substituted spinach for the kale since we had it on hand. Makes at least 6 generous portions so plan accordingly.Perfect amount of spice. Definitely try a squeeze of lemon - the acid really brightens it up!

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