Sausage and Kale Pasta

Name: Sausage and Kale Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 12 ounce rigatoni pasta; 2 tablespoon olive oil; 1 medium onion; 4 cloves garlic; 1 pound Italian sausage meat; 4 cups kale leaves; 14 ounce can diced tomatoes, drained; 1 cup Parmesan cheese plus more for serving; salt and freshly ground black pepper; red pepper flakes

User Reviews

5.0

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
626 kcal
Course
Main Course
Cuisine
Italian

Sausage and Kale Pasta

Piper Stevens

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This easy Pasta with Kale and Sausage is a hearty and delicious weeknight dinner that the whole family will love. With just a few simple ingredients, it takes just 20 minutes to make.

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Ingredients

Servings

12 ounce rigatoni pasta
2 tablespoon olive oil
1 medium onion diced
4 cloves garlic minced
1 pound Italian sausage meat
4 cups kale leaves torn from stems and ribs into bite sized pieces
14 ounce can diced tomatoes, drained
1 cup Parmesan cheese plus more for serving grated
salt and freshly ground black pepper
red pepper flakes optional

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Instructions

Cook rigatoni according to package directions until al dente. Scoop out a cup of the pasta water before draining. Set aside.
While the pasta cooks, heat the oil in a large skillet over medium high heat.
Add onion and cook, stirring, until softened, about 5 minutes.
Add garlic and sausage to skillet and cook, breaking up with a spoon, until browned, about 5 minutes.
Add kale and drained tomatoes. Cook until the kale is wilted, about 1 minute.
Stir in the Parmesan cheese and then the reserved pasta water, a little at a time, until thickened to a creamy sauce.
Taste and season with salt, black pepper, and red pepper flakes if using.
Remove from heat and serve hot, garnished with more Parmesan cheese.

Equipments used:

Notes

Sausage casings: To remove sausage meat from casings, use a sharp knife to make a thin slice the length of the sausage, then peel the casings off.
Gluten-free: Be sure to use gluten-free sausage and use gluten-free rigatoni.
Mushrooms: If you are a mushroom fan, they are a delicious addition to this creamy pasta dish. Any kind of mushroom is great, but I really love porcini mushrooms for Italian sausage pasta dishes. Add sliced mushrooms to the hot pan along with the onions.
Peas: Green peas are another ingredient that I often throw into this kale and sausage pasta. Just add a handful of frozen or fresh peas along with the tomatoes and kale.
Kale: Remove the kale leaves from the tough ribs and stems before tearing them into small pieces. You can substitute the kale with spinach, swiss chard, or collard greens.
Storage: Store any leftover sausage and kale pasta in an airtight container in the fridge and use within 3 days. Reheat in the microwave.
Freezing: I don't recommend freezing this recipe, because the texture will change after thawing.

Nutrition Information

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Calories 626kcal (31%) Carbohydrates 53g (18%) Protein 27g (54%) Fat 34g (52%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Cholesterol 69mg (23%) Sodium 935mg (39%) Potassium 717mg (20%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 4735IU (95%) Vitamin C 51mg (57%) Calcium 367mg (37%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 626 kcal

% Daily Value*

Calories	626kcal	31%
Carbohydrates	53g	18%
Protein	27g	54%
Fat	34g	52%
Saturated Fat	12g	60%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	16g	80%
Cholesterol	69mg	23%
Sodium	935mg	39%
Potassium	717mg	15%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	4735IU	95%
Vitamin C	51mg	57%
Calcium	367mg	37%
Iron	3mg	17%