5.0 from 108 votes
Sausage and Kale Pasta
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 626 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.