If you're looking for a quick and tasty meal, this Kale and Sausage Pasta with rigatoni is the answer! It's the ultimate comfort food, perfect for any weeknight dinner. This dish is a complete meal, packed with protein from the sausage, healthy veggies like kale, and hearty rigatoni pasta. Plus, it's simple to make and full of flavor!
In this post, I'll share the full list of ingredients you'll need to make this delicious dish, along with easy cooking instructions to guide you through the process. Plus, I'll include some helpful tips to ensure your Kale and Sausage Pasta turns out perfectly every time. Whether you're a beginner or a seasoned cook, you'll find everything you need to make this tasty meal!
If you're looking for more kale recipe ideas, here are a few to get you started: Sautéed Kale, Kale Apple Slaw, or Sausage Skillet with White Beans and Kale.
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Ingredients:
Here's what you'll need to make your Kale and Sausage Pasta.
- Rigatoni: This pasta is great for holding onto the sauce and adds a nice texture.
- Italian Sausage: Provides delicious flavor and protein to the dish.
- White Wine: Adds depth and richness to the sauce.
- Heavy Cream: Makes the sauce creamy and comforting.
- Kale: A healthy veggie that adds color and nutrients.
- Red Pepper Flakes: Gives a little kick and spice to the dish.
- Fennel Seeds: Adds a sweet, aromatic flavor that complements the sausage.
- Garlic: Brings a wonderful aroma and enhances the overall taste.
- Shallots: Offer a mild onion flavor and sweetness.
- Parmesan Cheese: This is used in the sauce for added creaminess and savory flavor, making it extra delicious.
How to Make Kale and Sausage Pasta:
Follow these steps to make delicious kale and sausage pasta:
- Boil water and Cook Aromatics: Bring a large pot of Water to a boil. In a pan, heat some olive oil over medium heat. Add chopped shallots, minced garlic, and red pepper flakes (if you like some spice). Cook for 2-3 minutes until the shallots are soft.
- Brown the Sausage: Add the sausage to the pan and cook until browned, about 5-7 minutes. Be sure to break it into small pieces as it cooks.
- Add Sauce and Kale: Pour in the Passata and half a cup of boiling water, stirring until smooth. Increase the heat to bring it to a boil, then reduce to medium-low and simmer for 7 minutes, stirring occasionally. Add the kale and simmer for 3 minutes or until softened.
- Cook Pasta: While the sauce is simmering, cook the pasta in the boiling water according to the package instructions until al dente (cooked but firm). Reserve at least ¼ cup of pasta water.
- Add Cream and Cheese: Reduce the heat to low. Stir in the cream and grated cheese into the sauce mixture until smooth.
- Combine Pasta and Sauce: Drain the pasta and add it to the sauce. Mix everything together well. Taste and add salt and black pepper to your liking.
Tips for Tasty Kale and Sausage Pasta:
Here are some tips for making tasty kale and sausage pasta:
- Choose Quality Ingredients: Use high-quality sausage for the best flavor. You can opt for spicy, sweet, or even a plant-based sausage depending on your preference.
- Add Fresh Kale: Use fresh kale (Lacinato or Curly) and remove the tough stems. Massage the leaves a bit to soften them before adding to the dish.
- Adjust Spice Level: If you like it spicy, add more red pepper flakes or even a pinch of cayenne pepper.
- Pasta Water Magic: Save some pasta water before draining. The starchy water helps thicken the sauce and makes it creamy.
- Alcohol-Free Dish: If you're avoiding alcohol, you can deglaze the pan using low-sodium chicken broth instead.
- Shallot Alternative: If you don't have shallots, you can substitute with yellow onion.
Storage:
Let the leftover kale and sausage pasta cool to room temperature, then store it in airtight containers, separating the sauce and pasta if possible. Keep it in the refrigerator for up to 3-4 days, or freeze it in freezer-safe containers for up to 2-3 months.
For additional food safety guidance, please visit this website.
Reheating the Leftovers:
To reheat leftover kale and sausage pasta, use the microwave or stovetop.
If using the microwave, place the pasta in a microwave-safe dish, cover it, and heat in short intervals, stirring in between, until warmed through. For stovetop reheating, add a splash of water or broth to a pan, then heat over medium-low, stirring until hot.
FAQs:
Passata is a smooth tomato puree made from fresh, ripe tomatoes that have been peeled and blended. It's typically cooked briefly to enhance the flavor and then bottled or packaged. Passata is commonly used as a base for sauces, soups, and stews, providing a rich tomato flavor without the seeds or skins. It's a popular ingredient in Italian cooking and can be used in various dishes where you want a smooth tomato sauce.
Italian sausage (sweet or spicy) is a popular choice, but you can also use any sausage you prefer.
Yes, turkey or chicken sausage works well and is a leaner option.
ou can substitute spinach, Swiss chard, or collard greens if you prefer.
The spice level depends on the sausage used. You can choose mild sausage or reduce added spices to adjust the heat.
📖 Recipe
Kale and Sausage Pasta
Equipment
- a deep skillet
- a pot
Ingredients
- 1 pound dried rigatoni or penne pasta
- 1 pound ground Italian sausage
- 3 tablespoons olive oil
- ¾ cup diced shallots
- 1½ tablespoons minced garlic
- ½ teaspoon red pepper flakes, (less or more to taste)
- 1 teaspoon fennel seeds, (crushed or chopped)
- 3 oz chopped Lacinato kale leaves, (stem removed)
- 24.5 oz Italian tomato passata
- ½ cup dry white wine
- ¾ cup heavy cream
- ½ cup freshly grated parmesan cheese
- salt and black pepper, (to taste)
Instructions
- Bring a large pot of water to a boil, then add salt to season.
- In a pan, heat olive oil over medium heat. Add chopped shallots, minced garlic, and red pepper flakes (if desired), and cook for 2-3 minutes until the shallots are soft.
- Add the fennel seeds and sausage to the pan, cooking until browned, about 5-7 minutes. Be sure to break it into small pieces as it cooks.
- Add white wine to the pan and deglaze, cooking until the alcohol evaporates.
- Pour in the passata and half a cup of boiling water(see note#1), stirring until smooth. Increase the heat to bring it to a boil, then reduce to medium-low and simmer for 7 minutes, stirring occasionally. Add the kale and simmer for 3 minutes or until softened.
- While the sauce is simmering, cook the pasta in the boiling water according to the package instructions until al dente (cooked but firm). Drain the pasta, reserving some of the cooking water for later use.
- Stir the cream and grated cheese into the sauce until smooth, then add the pasta and mix well. Add reserved pasta water as needed to thin the sauce then taste and season with salt and black pepper.
Rika says
This kale and sausage pasta has everything you need to feel satisfied, plus it's packed with nutritious kale!
Cak says
This was a big hit tonight! My only comment is to reduce the olive oil to 1 Tablespoon since the italian sausage has oil in it as well. Makes enough for 5-6 people.
Rika says
Thanks for trying the recipe, Cak! I love your tip about the olive oil sounds like it was a perfect meal for 5-6 people!
Rika