Sausage Kale with Pasta

This sausage kale pasta brings together savory Italian sausage with nutrient-packed kale in a dish that feels both indulgent and wholesome. The orecchiette pasta perfectly captures the bits of sausage and wilted kale in each bite, creating a balanced meal that comes together in just 20 minutes.

I first made this pasta on a busy weeknight when I needed something quick that would please everyone at my table. Now it's become our go-to comfort food that even my kale-resistant family members request regularly.

Ingredients

• Italian sausage: Adds rich flavor and protein whether you use sweet or spicy varieties depending on your heat preference
• Shallot: Provides a milder, more elegant flavor than onion that complements the other ingredients beautifully
• Garlic: Delivers essential aromatic depth that elevates the entire dish
• Kale: Brings nutritional value and slight bitterness that balances the richness of the sausage
• Chicken broth: Creates a light sauce that coats every piece of pasta without overwhelming the dish
• Orecchiette pasta or shells: Capture little pools of broth and bits of sausage in their unique shape
• Parmesan cheese: Adds nutty saltiness and helps create a cohesive sauce when stirred in

Step-by-Step Instructions

Brown the Sausage:

Heat olive oil in a large skillet over medium heat until it shimmers. Add Italian sausage, breaking it into crumbles with a wooden spoon. Cook until nicely browned with crispy edges and nearly cooked through, about 10 minutes. Pay attention to the browning process as this develops deep flavor for the entire dish.

Cook the Pasta:

While the sausage browns, bring a large pot of water to a rolling boil. Add a generous tablespoon of salt to the water. Add your pasta and cook according to package directions until al dente. Reserve a small cup of pasta water before draining in case you need to adjust the sauce consistency later.

Add Aromatics:

Add finely chopped shallot and minced garlic to the browned sausage. Stir frequently to prevent burning and cook until the shallot becomes translucent and soft, about 3-4 minutes. The aromatics should become fragrant but not brown.

Incorporate Kale:

Add chopped kale to the skillet and stir to combine with the sausage mixture. Allow it to cook for about 1 minute until it begins to wilt but still maintains some texture and bright color. The kale will continue cooking in the next step.

Create the Sauce:

Pour chicken broth into the skillet and bring to a quick boil. Reduce heat to a simmer and let the mixture cook for about 5 minutes. This allows the flavors to meld and reduces the liquid slightly to create a light sauce.

Combine and Finish:

Add the drained pasta directly to the skillet with the sausage and kale mixture. Sprinkle Parmesan cheese over everything and stir thoroughly to combine all elements. The cheese will melt into the light broth creating a cohesive sauce that coats each piece of pasta.

Pin it

Kale is my favorite ingredient in this dish because it stands up well to the cooking process while adding nutrients and a pleasing texture contrast to the soft pasta and meaty sausage. My family initially questioned the addition of kale to pasta, but now they agree it makes the dish more satisfying and complete.

Make-Ahead Options

This dish works wonderfully for meal planning. You can prepare the sausage and kale mixture up to two days ahead and store it in the refrigerator. When ready to serve, simply reheat the mixture in a skillet while cooking fresh pasta, then combine as directed. The flavors actually develop beautifully during refrigeration, making this an excellent prepare-ahead option for busy households.

Perfect Substitutions

The beauty of this recipe lies in its flexibility. Spinach works beautifully in place of kale for a milder flavor. Turkey or chicken sausage can replace pork sausage for a lighter option. Vegetable broth substitutes well for chicken broth in vegetarian adaptations. For a dairy-free version, nutritional yeast or dairy-free Parmesan alternatives provide similar savory notes without the cheese.

Serving Suggestions

Serve this pasta in wide, shallow bowls to showcase the beautiful ingredients. A simple side salad with lemon vinaigrette provides refreshing contrast to the rich pasta. For wine pairing, choose a medium-bodied red like Chianti or Sangiovese that complements the savory sausage without overwhelming the dish. A sprinkle of red pepper flakes at the table allows each person to adjust the heat level to their preference.

Pin it

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can substitute Italian sausage with chicken, turkey, or even vegetarian sausage for a lighter or personalized option.

→ What other greens can replace kale?

Spinach, Swiss chard, or arugula can be great alternatives to kale. They cook quickly and complement the dish well.

→ Can I use a different pasta shape?

Absolutely! Any short pasta such as penne, rigatoni, or fusilli works great in this dish and holds the sauce well.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of chicken broth or pasta water to loosen it.

→ Can this pasta dish be frozen?

Yes, freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding extra liquid as needed.

→ Can I make this dish gluten-free?

Yes, use your favorite gluten-free pasta, and ensure the sausage and broth are also gluten-free.