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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.


  • 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


  • 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.


Rate or Review

Reviews (6 reviews)

  • springs9 | 12/01/2020

    A favourite. Any type of Kale works great!

  • KimberlyHD | 08/30/2020

    Love this recipe! Altered only slightly— doubled the sausage and used sweet Italian turkey sausage; also, I had no lemons so I added a splash of ACV for the acid. It was absolutely delicious. I used red Russian and black magic kale, no bitterness at all. This is definitely a keeper!!

  • User avater
    KimberlyofSelah | 03/10/2020

    We liked this in my household and I will make it again, however, I will double the sausage next time.

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