Creamy Sausage Kale Pasta
Today we are bringing you our creamy sausage and kale pasta recipe. We don't always eat pasta but it is something we all enjoy and makes dinner hearty and fun. Plus it is a great way for the boys to get kale, if they'll eat it! For this recipe, we are combining mild sausage and kale in a delicious sauce with pasta. It is perfect for the whole family, quick and fitting for the season as our tastebuds begin to change. Pasta dishes are so fun to make and once you find a rhythm it's not too hard to mess up. Don’t forget to top with fresh parmesan, lemon zest, and red pepper flakes for a touch of spice. Enjoy!
Servings: 4 people
Ingredients
- 16 oz rigatoni pasta
- 3 mild Italian sausages
- 2 tbsp olive oil
- 1 cup heavy cream
- 8 oz bag of baby kale
- ⅓ cup parmesan grated
- ¼ cup pasta water
- 4-5 garlic cloves
- ½-1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp lemon zest
Instructions
- In a medium to large pot, boil water for pasta. Add 1/2 tsp salt to the water.
- Heat a large skillet. Once heated add 1 tbsp olive oil. Add in the sausage and break it up with a wooden spoon. Next, add in about half of the chopped garlic. (For the sausage, we take the casing off and break down.) Season with a good sprinkle of sea salt and black pepper.
- Once the sausage is no longer pink, remove it from the pan and add it to a separate dish.
- In the same skillet, reduce heat. Add the additional tbsp of olive oil and the other half of the chopped garlic. Add the heavy cream and increase the heat to a low boil. Once boiling, reduce the heat and add the parmesan. Next mix in the baby kale. Season with sea salt.
- Once the kale is cooked down, add in the pasta water and cooked pasta. Sprinkle with parmesan on top of the pasta and mix everything well. Top with lemon zest and red chili flakes. Add additional salt if need.
- Serve with fresh parmesan and enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 3-4 days.