Make this hearty and spicy sausage and kale pasta entirely in one pot for quick cooking and minimal cleanup. This recipe delivers a savory meal fast.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Low Lactose
Ingredients
Scale
1 pound spicy Italian sausage, casings removed
1 tablespoon olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to heat preference)
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
12 ounces linguine or penne pasta
1 bunch kale (about 5 ounces), stems removed and roughly chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Instructions
Place a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add the olive oil, onion, garlic, and red pepper flakes to the pot with the sausage. Cook until the onion softens, about 3 to 4 minutes.
Pour in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
Add the pasta to the boiling liquid. Stir well to prevent sticking. Reduce heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, or until the pasta is nearly tender, stirring occasionally.
Stir in the chopped kale. Continue to cook, uncovered, for 2 to 3 minutes until the kale wilts.
Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the sauce is creamy.
Taste and season with salt and pepper as needed. Serve immediately with extra Parmesan cheese on top.
Notes
If the sauce seems too thick, add a splash more broth or water until you reach your desired consistency.
Use hot Italian sausage for a spicier flavor, or sweet Italian sausage with extra red pepper flakes.
You can substitute spinach for kale if preferred, adding it in the last minute of cooking.