Pasta with Tuscan kale and sausage is a seasonal first course that immediately brings everyone together: rustic, flavorful, and very easy to prepare. It’s the classic recipe to bring to the table when you crave something hearty but without complicating your life, perfect for winter and to showcase Tuscan kale at its best. The sausage makes the sauce rich and enveloping, while the addition of sun-dried tomatoes gives a decisive note that perfectly balances the other ingredients.
The sauce is prepared in a few steps, using only one pan, and the result is always guaranteed. If you love authentic flavors and simple but well-executed recipes, this pasta is just for you. Try the recipe and bring a great winter classic to your table.
Here’s more tasty seasonal ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 5.6 oz pasta
- 5.3 oz Tuscan kale
- 1 sausage
- 3 sun-dried tomatoes
- 1 clove garlic
- extra virgin olive oil
- salt
- 1 pinch chili pepper (to taste)
Tools
- Pan
- Pot
- Colander
Preparation
Clean the Tuscan kale by removing the tougher stem parts, wash it thoroughly, and cut it into strips.
Sauté a clove of garlic in a pan with a drizzle of extra virgin olive oil. Add the Tuscan kale, salt, and cook until it’s tender, adding a little hot water to avoid drying out (1).
Peel the sausage, crumble it, and add it to the kale. Let it cook for a few minutes, then add the sun-dried tomatoes, chopped into small pieces (2). Optionally, season with a pinch of chili pepper.
Boil the pasta in salted boiling water for the necessary minutes.
Drain it and pour it into the pan, stirring over high heat for a minute, adding a little cooking water if necessary.
Pasta with Tuscan kale and sausage is ready, distribute it on plates and serve hot… enjoy your meal!
Tips and Notes
You can use any type of pasta you prefer; I chose the classic orecchiette.
If possible, use fresh Tuscan kale, choosing leaves that are not too large (thus more tender). I prefer to cook it directly in the pan because it retains more flavor this way, but you can blanch it in water if you wish.
FAQ (Frequently Asked Questions)
Can I omit the sun-dried tomatoes?
Of course, if you don’t have them or don’t like them, you can leave them out. However, I recommend using them because they pair very well with the other ingredients. If you use the ones in oil, remember to dry them well with kitchen paper before adding them.
How can I substitute the sausage?
You can substitute it with diced pancetta or speck.
