When it’s cold outside and the days shorten, the desire for warm, comforting dishes grows strong. It’s in these moments that Italian cuisine offers us its most precious gems, those recipes that taste like home and family.
Today, I want to talk to you about a dish that, in its simplicity, encapsulates an explosion of flavors: Kale and Sausage Pasta. Imagine entering the kitchen and immediately being enveloped by a fragrance, that of kale slowly cooking in the pan.
It’s not the usual vegetable smell; no, there’s something special here. The green, somewhat rough leaves soften and release an earthy and sweet aroma simultaneously. It’s as if the kale, with the heat, draws out its best side, the one that makes your mouth water.
And then there’s the sausage, the good kind, crumbled and browned until crispy and golden. Its aroma blends with that of the kale, creating a perfect harmony. Each piece of sausage is a little treasure of flavor, a touch of fattiness that perfectly complements the pasta’s delicacy.
In my house, this dish is a real hit, especially thanks to my little Noah.
He, who usually turns his nose up at vegetables, never holds back when he smells Kale and Sausage Pasta. In fact, he always asks for a second helping, and sometimes even a third!
I see him there, with eyes shining and a satisfied smile, enjoying every forkful. It’s proof that this dish, in its simplicity, can win over even the most demanding palates.
Kale and Sausage Pasta is a warm embrace, a dish that tastes like home and family. It’s the food that makes us feel good, that comforts us and gives us a moment of pure pleasure.
And it’s easy to prepare, allowing you to use that wonderful vegetable, kale, which is so good for your health.”
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter, and Spring
Ingredients
To bring this heartwarming dish to life, we’ll need simple yet quality ingredients that, when combined, create a harmony of flavors that will win everyone over.
- 11 oz cavatelli
- 10.5 oz kale
- 7 oz sausage
- 1 clove garlic
- 1 hot chili pepper (Optional)
- 1 tsp extra virgin olive oil
- to taste Pecorino Romano
- 1 pinch salt
- 1 pinch black pepper
Tools
To best prepare our delicious pasta, we’ll need some essential tools that will help us turn simple ingredients into an unforgettable dish.
- 1 Pot Rossetto
- 1 Wok Lagostina
Steps
Now that we have all the ingredients and tools at hand, we are ready to turn them into a dish that you’ll fall in love with. Follow these simple steps and, step by step, we will bring our delicious Kale and Sausage Pasta to life.
Preparation of ingredients:
Let’s start with the kale: choose fresh leaves, a nice dark green and without blemishes.
Wash them under running water, removing any dirt.
With a knife, separate the leaves from the central stem, which is tougher, and cut them into thin strips. The herbal aroma of the kale will be noticeable while cutting it.
Put the sliced leaves aside in a bowl. Now prepare the sausage: choose a good quality one, with a consistent texture and an inviting aroma.
Remove the casing and, with your hands, crumble the meat into small pieces. Place the crumbled sausage in another bowl.
Pan cooking:
Let’s turn on the stove. In a large pan, pour a drizzle of extra virgin olive oil and heat a crushed garlic clove.When the garlic begins to turn golden, add the kale. Add salt, pepper, and stir, wilting the leaves over medium heat. We don’t want to boil them, but to soften them slowly, maintaining their texture. In another non-stick pan, without adding fats, place the crumbled sausage.
The heat will make it sizzle, releasing an intense aroma. With a spatula, turn the sausage occasionally, browning it on all sides, until it becomes crispy.
Halfway through, deglaze with a splash of dry white wine.
Combine flavors and cook the pasta: Meanwhile, bring a pot of salted water to a boil and cook the pasta (cavatelli or a short format). Drain the pasta al dente, keeping aside a ladle of cooking water.
When the kale is tender but still slightly crunchy, and the sausage is golden, combine them in the large pan. Mix well. Pour the pasta into the pan with the sauce.
Toss the pasta over high heat, adding a little cooking water if necessary, to create a creamy sauce.
Off the heat, add plenty of grated Pecorino Romano.
Plating and serving:
Distribute the pasta onto plates, forming generous portions.
If desired, sprinkle each plate with more grated Pecorino Romano. Serve immediately and enjoy.
Like any good traditional dish, our Kale and Sausage Pasta lends itself to some tweaks and variations. Here’s how to best store it, some tips for enhancing its flavor, and some ideas for personalizing it according to your tastes.
Storage:
In the fridge: Leftover pasta can be stored in the fridge, in an airtight container, for up to 2 days.
Reheating: When reheating, it is recommended to add a drizzle of oil or some cooking water to restore the sauce’s creaminess. It’s preferable to reheat in a pan over low heat.
Freezing: Freezing the already dressed pasta is not recommended, as the texture of the kale and pasta may alter.
Tips:
Kale: For a more intense flavor, you can massage the kale with a pinch of salt and oil before cooking it. Sausage: For a lighter version, you can use chicken or turkey sausage.
Pecorino: Pecorino Romano can be replaced with Parmesan or Grana Padano, depending on your tastes.
White wine: Deglazing the sausage with dry white wine adds a touch of acidity that balances the sauce’s fattiness.
Variations:
Vegetarian: For a vegetarian version, you can replace the sausage with porcini mushrooms or chickpeas.
Spicy: For a spicy touch, you can add chopped fresh chili or chili powder during cooking.
With breadcrumbs: You can add toasted breadcrumbs with garlic and parsley for a crunchy note.
Other pasta types: You can use other short pasta types, like orecchiette, penne, or rigatoni.
Garlic: for the bold, you can make a generous garlic and oil sauté, so the garlic melts and creates a creamy sauce.
Raisins and pine nuts: for palates that love a contrast of flavors, you can add raisins and pine nuts, which will make the dish even more flavorful and unique.
FAQ (Questions and Answers)
Do you still have any questions about preparing our delicious Kale and Sausage Pasta? Here are some of the most frequently asked questions we receive, with answers to clear up any uncertainties.
Can I use other types of pasta besides cavatelli?
Yes, certainly. This recipe works well with many types of short pasta, like orecchiette, penne, or rigatoni. It’s important to choose a pasta that holds the sauce well.
Does the kale need to be boiled before being sautéed?
No, in this recipe, the kale is cooked directly in the pan with oil, garlic, salt, and pepper. This method better preserves the flavor and texture of the vegetable.
Can I substitute pork sausage with a lighter alternative?
Yes, you can use chicken or turkey sausage for a lighter version. Vegetarian sausage is also a great alternative.
How can I make the sauce creamier?
Add a bit of pasta cooking water to the sauce and mix over low heat. The grated Pecorino will help create a creamy texture.
Can I prepare this recipe in advance?
It’s best to prepare and serve the pasta fresh for optimal taste. If necessary, you can prepare the sauce in advance and store it in the fridge, adding the cooked pasta at serving time.
How can I store leftover pasta?
Leftovers can be stored in the fridge in an airtight container for up to 2 days. It’s recommended to reheat the pasta in a pan with a drizzle of oil or a little water to restore creaminess.
