Sausage and Kale Pasta

I’ve been feeling caught between the seasons lately. With summer ending and fall headed this way, I’ve been swamped with work, back-to-school and prepping the garden for fall. While we still have a ton of tomatoes coming in (I really wish I could get my act together and get the farm stand going), everything else has started to die back. Everything except for my kale, which will produce into February if we have mild enough temperatures. It was the inspiration for this week’s incredible Pasta Sunday recipe: Sausage and Kale Pasta.

That magical kale and sausage combo

Kale and sausage are kind of like peanut butter and jelly. In my mind, they just go together and really enhance one another’s flavor without overpowering each other. Unlike some of my summer pastas. this is a flavor combination that makes me think of sweater weather, warm drinks and mittens. However, the Sausage and Kale Pasta is really a dish you can make year-round.

The kale in my Sausage and Kale Pasta recipe is from the garden and I love being able to have it fresh at my fingertips. If you don’t grow kale, you can find it at almost all grocery stores now. Just make sure to get enough for this recipe and remember it cooks down.

I also love to use Italian sausage from our local, organic butcher. However, you can use sausage from the grocery store if you prefer. If I’m using sausage from the store I almost always will go with Johnsonville.

What if I don’t like Kale?

If you don’t like kale you can substitute it for spinach, or even broccoli. I’ve even had one person ask if they could use collard greens instead. Yes! The only thing I would note about these changes is to keep in mind the adjustments to the recipe you might have to make. If you use something like collard greens or spinach then you can add it at the exact time you would add the kale. If you do something like a broccoli or a Brussel spout, you will need to add them back in earlier so that they cook well. I would recommend them being added before the pasta is put back in the pan. And even probably before the sausage is added back.

Picking the pasta for the Sausage and Kale Pasta

Mixing the kale and sausage with the penne pasta in this recipe is really a beautiful combination. I decided on using Penne for the Sausage and Kale Pasta because I love the way the noodle holds the light sauce that is made from the juices of the sausage. It’s also one of Kevin and the kids’ favorite noodles. I would suggest using penne also if you have it. Other good options are rigatoni (Kevin’s all-time favorite) or orecchiette. Basically, you want something the sauce will coat and something that can hold it so you get the full flavor.

Simple ingredients for Sausage and Kale Pasta

This is a simple recipe and it only takes about 30 minutes to make. The Sausage and Kale Pasta includes the sausage, kale, pasta, corn, shallot, garlic, butter, pasta water and a little bit of chicken broth. It also includes some fresh herbs that I like to pile on at the end, some fresh grated Parmesan cheese and a little touch of red pepper flakes of you like.

You can easily make this on a weeknight, but we always make pasta on a Sunday as a treat. It just feels like a warm and coxy family meal to me. It’s also perfect for serving family style, which reminds me of weekend dinners at my grandma’s with plates of food being passed around (or served buffet style).

Tips for making Sausage and Kale Pasta

• Make sure to use extra virgin olive oil. It’s the best and it will work the best with the flavors of your dish.
• Remember that kale cooks down so I recommend using 3 cups of it for this recipe. If you’re planning to use another kind of leafy green, that still applies.
• Always remember to salt your pasta water and salt the dish before serving. The salt will really bring out the flavor of the pasta itself in the water and on the main dish it will beautifully enhance everything that’s happening in the bowl. Add a little at a time until you are satisfied.
• I always grate my garlic on a zester so it seamlessly integrates with the sauce. You can find a simple zester {HERE}.
• When adding the pasta to the pan, make sure your heat is on low. You can’t want to burn the pasta at that point.
• Make sure that your sausage is cooked through before serving.

Thank you so much for visiting today, friends! I hope that you love the Sausage and Kale Pasta recipe. You can find the full, printable recipe below. Please let me know any comments or questions in the comment section below too.

Also, make sure to our other pasta recipes {HERE} and check back each Monday to see what we made for Pasta Sunday! This one we made recently {HERE} is one of my all-time favorites and also a perfect seasonal bridge recipe. I hope to see you again soon!

Sausage and Kale Pasta

This Sausage and Kale Pasta is a cozy, Earthy recipe that's full of beautiful flavor. And it only takes about 30 minutes to make!

5 from 9 votes

Print Pin Rate

Course: dinner

Cuisine: American, Italain

Keyword: fall pasta dish, penne pasta, Sausage and Kale Pasta, Sausage Penne Pasta

Prep Time: 10 minutes

Cook Time: 30 minutes

Author: Rachel

Ingredients

• 1 box penne pasta
• 1 package of sweet or mild Italian Sausage, sliced For those buying from a butcher you can get 5-6 links.
• 1 shallot, diced
• 3 cloves grated garlic
• 3 Tbsp. butter
• 3 ears corn, with the kernels sliced off Roughly 1 cup
• 1/2 cup pasta water
• 1 cup chicken broth
• 3-4 cups of chopped kale, ribs removed
• 1/2 cup freshly shredded Parmesan cheese
• 1/3 cup chopped basil
• 1/3 cup fresh parsley, chopped
• 2 Tbsp. extra virgin olive oil
• Salt and pepper to taste
• Additional basil and parsley for topping
• Optional: Red pepper flakes
• Additional salt for salting pasta water

Instructions

• Add extra virgin oil to a large pan on the stove and heat through. Once heated, add in slices of Italian sausage. Cook for about 6 minutes depending on thickness, 3 minutes per side over medium flame.
• In another large pot add water and salt and bring to a boil. When boiling, add the pasta and cook according to package directions.
• Once the sausage is cooked, remove it from the pan and set aside.
• Turn heat to low and add in shallot and garlic and continue to stir frequently until they start to caramelize.
• Add in the butter and stir frequently, scraping the brown bits as you go.
• Add in fresh corn and cook for about 2 minutes.
• Add in the pasta water.
• Add the sausage back into the pan
• Add the Kale to the pan. Work little by little if you need to as the kale begins to wilt.
• Add in the chicken broth and continue to stir.
• Add the noodles to the pan and mix to coat. Cook for about 3 more minutes.
• Add salt and pepper to taste.
• Remove everything from the pan and add it to a large bowl. Add in the Parmesan and mix thoroughly.
• Add in the parsley and basil and mix through.
• Top with additional basil, parsley, salt and pepper and red pepper flakes. If you are serving individually, you can do this in each individual bowl. Enjoy!