Sausage and Kale Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
626 kcal
-
Course
Main Course
-
Cuisine
Italian
Sausage and Kale Pasta
Description
Sausage and Kale Pasta is a robust pasta dish featuring rigatoni cooked al dente and tossed with a flavorful mixture of Italian sausage browned with onions and garlic. The addition of torn kale leaves and drained diced tomatoes contributes earthiness and fresh vegetable notes. Parmesan cheese is stirred in along with reserved pasta water to form a creamy, cohesive sauce that clings to the pasta.
The combination balances the savory, spiced meat with the slightly bitter kale and juicy tomatoes. The garlic and onion base builds aroma and depth, while red pepper flakes can add subtle heat when used. The texture varies from tender pasta to meat bits and tender greens, making for a satisfying bite.
Before cooking, removing sausage casings ensures better crumbling and texture. Kale stems should be discarded to avoid toughness. This pasta is excellent served hot with extra Parmesan and pairs well with simple salads or crusty bread. Leftovers keep well refrigerated for several days but freezing is not recommended to preserve texture.
Ingredients
- 12 ounce rigatoni pasta
- 2 tablespoon olive oil
- 1 onion diced, medium
- 4 cloves garlic minced
- 1 pound Italian sausage meat
- 4 cups kale leaves torn from stems and ribs into bite sized pieces
- 14 ounce diced tomatoes canned, drained
- 1 cup Parmesan Cheese grated, plus more for serving
- salt freshly ground
- black pepper freshly ground
- red pepper flakes optional
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.
Notes
- To remove sausage from casings, slice lengthwise and peel off before cooking.
- Remove kale ribs and stems before tearing leaves to avoid toughness.
- Mushrooms or peas can be added for extra flavor; add mushrooms with onions and peas with tomatoes and kale.
- Store leftovers refrigerated up to 3 days; reheating in a microwave is suitable.
- Freezing is not recommended as it alters texture after thawing.
- Use gluten-free sausage and pasta for a gluten-free version.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
