Kale and Sausage Pasta
832kcal
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)
Method
- 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.
Nutrition
Calories832kcalCarbohydrates76gProtein27gFat45gSaturated Fat18gPolyunsaturated Fat5gMonounsaturated Fat19gCholesterol98mgSodium810mgPotassium1094mgFiber6gSugar11gVitamin A2616IUVitamin C30mgCalcium201mgIron5mg
Notes
#1. Pasta sauce: To make pasta sauce, you can use ½ cup of dry white wine, ½ cup of low-sodium chicken broth, or ½ cup of salted boiling water, as mentioned earlier. Each option adds a unique flavor to your sauce!
#2. How to Salt Pasta Water: For boiling pasta, a good rule of thumb is to use about 4 to 6 quarts (approximately 4 to 6 liters) of water for every pound (450 grams) of pasta. Add about 1 to 2 tablespoons of salt to the water. This will enhance the flavor of the pasta as it cooks. Adjust the amount of salt based on your taste preferences!
#3. 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.