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Sausage and Kale Rigatoni in a white pasta bowl.
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5 from 13 votes

Creamy Sausage and Kale Pasta

Creamy Sausage and Kale Pasta is a dish that is made to impress. Savoury sausage, Cavolo Nero and rigatoni tossed in a deliciously silky tomato and white wine sauce you will want to lick it off the plate.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Pasta
Cuisine: Italian
Servings: 2 servings
Calories: 879kcal
Author: Carrie Carvalho

Equipment

Ingredients

  • 200 grams good quality pork sausages
  • 180 grams rigatoni or penne pasta
  • 2 shallots diced
  • 2 cloves garlic diced
  • ¼ cup white wine 60ml or 4 tbsp
  • ¼ cup double or heavy cream 60ml or 4 tbsp
  • 100 grams Cavolo Nero also called black kale/tuscan kale
  • 2 tbsp tomato paste or puree
  • 1 tbsp olive oil
  • salt and pepper
  • pinch chilli or red pepper flakes to garnish
  • grated parmesan to garnish

Instructions

  • Bring a large pot of salted water to boil for the pasta.
  • Heat the olive oil in a shallow casserole dish or large frying pan over a medium heat and add the diced shallot with a pinch of salt. Cook, stirring occasionally for 3-4 minutes until the shallot begins to soften.
  • Slice open the sausage skins and squeeze out the meat. Discard the skins and add the sausage meat to the pan with the shallots, using a spatula or wooden spoon to break it up. Cook for 4-5 minutes until the sausage meat has browned and crumbled.
  • Stir the garlic, tomato puree and a pinch of black pepper into the sausage and shallots and allow to cook for 2-3 minutes until the garlic is fragrant.
  • Put the pasta on to cook until al-dente. Make sure to reserve a cup of pasta water before draining.
  • While the pasta is cooking, add the wine to the sausage pan and let it simmer over a medium heat for 5 minutes. Then turn the heat to low and stir in the cream. Allow to simmer for 2-3 minutes before stirring in the kale.
  • Stir the pasta into the sauce with a tablespoon of pasta cooking water. Stir well and add more pasta water, a tablespoon at a time, until your sauce reaches the desired consistency - it should be thick and glossy and coat the pasta well. Add salt and pepper to taste.
  • Divide the pasta between two bowls and garnish with some chilli flakes and grated parmesan cheese.

Notes

Leftovers will keep covered in the fridge for up to 48 hours - simply reheat in the microwave or on the hob until piping hot. Due to the creamy sauce I would not recommend freezing this dish.
To make this pasta gluten free, just make sure your sausages and pasta are gluten free.
For a dairy free version, use a plant based cream such as almond or cashew cream.
For a vegetarian version, you can use a plant based mince or diced mushrooms or simply leave it out and add extra kale or some additional spinach.

Nutrition

Calories: 879kcal | Carbohydrates: 79g | Protein: 31g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 807mg | Potassium: 930mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5753IU | Vitamin C: 54mg | Calcium: 198mg | Iron: 4mg