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Sausage and Kale Pasta

Rotini with Italian sausage, kale, and sun-dried tomatoes in a creamy Parmesan cheese sauce.

Prep
15 min
Cook
20 min
Total
35 min
Yield
6 servings
Finished Sausage and Kale Pasta

Instructions

  1. Boil the water

    Bring a large pot of salted water to a boil.

  2. Prepare the sauce ingredients

    While the water heats, remove the kale stems and cut the leaves into roughly 2-inch pieces. Thinly slice the sun-dried tomatoes and garlic. Grate enough Parmesan cheese to measure ½ cup for the sauce and ¼ cup for serving, keeping the portions separate.

  3. Cook the pasta

    Add the rotini to the boiling water and cook until al dente, following the package directions. Reserve 1 cup cooking water, then drain the pasta.

  4. Brown the sausage

    Heat a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it up, until browned and cooked to 160°F, about 8 minutes. Drain off all but a spoonful of grease.

  5. Cook the aromatics

    Reduce the heat to medium. Add the sun-dried tomatoes, garlic, and tomato paste. Cook, stirring frequently, until the paste darkens and begins to stick, about 1 minute.

  6. Cook the kale

    Add the kale and a splash of reserved pasta water. Cook, stirring often, until tender, 2 to 3 minutes.

  7. Make the sauce

    Stir in the heavy cream, chicken broth, ½ cup Parmesan cheese, and ½ teaspoon kosher salt. Cook for 3 minutes.

  8. Finish and serve

    Add the rotini and cook, stirring, until the sauce is thick and creamy, another 2 to 3 minutes. Add reserved pasta water as needed to loosen the sauce. Serve with the reserved ¼ cup Parmesan cheese.