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 mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Pasta
Cuisine: Italian
Servings: 2 servings
Calories: 879kcal
Author: Carrie Carvalho
- 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
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.
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.
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