Go Back
Creamy Tuscan Sausage and Kale Pasta
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • Colander

Ingredients
  

  • 12 ounces penne pasta
  • 1 pound Italian sausage, casings removed
  • 4 cups chopped kale
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
  • Add the diced onion to the skillet and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Mix in the chopped sun-dried tomatoes and Italian seasoning. Cook for another minute to blend the flavors.
  • Add the chopped kale and stir until it begins to wilt, about 2 minutes.
  • Pour in the heavy cream and bring to a gentle simmer. Season with salt and black pepper.
  • Add the drained pasta to the skillet and toss to coat evenly in the sauce. Stir in the grated Parmesan until melted and combined.
  • Serve immediately while hot.

Notes

For a thicker sauce, let the cream simmer a minute longer before adding the pasta. If the kale is tough, massage it lightly with a splash of olive oil before cooking to soften the leaves faster. Leftovers reheat well in a skillet with a splash of milk to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander