Kale Sausage Pasta

This kale sausage pasta combo brings hearty Italian sausage together with nutrient-rich kale in a dish that's both comforting and good for you. Each spoonful of the ear-shaped orecchiette cups little bits of sausage and tender kale perfectly, making a well-rounded meal that's on your table in just 20 minutes.

I threw this pasta together one crazy evening when I needed something fast that everyone would eat. It's now turned into our favorite comfort food that even the kale-haters in my family keep asking for again and again.

What You'll Need

• Italian sausage: Gives the dish its main flavor kick and protein boost - pick sweet or hot depending on how spicy you want it
• Shallot: Adds a gentle, fancy onion flavor that works really well with everything else
• Garlic: Brings that must-have smell and taste that makes the whole dish better
• Kale: Packs in vitamins and a slight bitter taste that cuts through the rich sausage
• Chicken broth: Makes a simple sauce that sticks to the pasta without being too heavy
• Orecchiette pasta or shells: Their cup-like shape grabs sauce and tiny sausage bits in every bite
• Parmesan cheese: Adds salty, nutty flavor and helps turn the broth into a clinging sauce

How To Make It

Get The Sausage Crispy:

Warm olive oil in a big skillet over medium heat until it looks shiny. Toss in your Italian sausage, breaking it up with a wooden spoon. Let it cook until it's brown with some crispy edges, taking about 10 minutes. Don't rush this part - those brown bits add tons of flavor to everything.

Boil Your Pasta:

While your sausage cooks, fill a big pot with water and bring it to a bubbling boil. Throw in a big spoonful of salt, then add your pasta. Cook until it's just tender but still a bit firm. Grab a small cup of the pasta water before you drain it, just in case your sauce needs thinning later.

Toss In The Flavor Builders:

Mix your chopped shallot and minced garlic in with the browned sausage. Keep stirring so nothing burns, cooking until the shallot turns see-through and soft, about 3-4 minutes. You want them smelling good but not getting brown.

Wilt The Kale:

Throw your chopped kale into the pan and mix it with everything else. Let it cook for about a minute until it starts to soften but still has some bite and bright color. Don't worry if it's not fully cooked yet.

Make A Simple Sauce:

Pour in the chicken broth and let it come to a quick bubble. Turn down the heat and let everything simmer together for about 5 minutes. This lets all the flavors mix while the liquid cooks down a bit.

Put It All Together:

Dump your drained pasta right into the pan with the sausage and kale. Sprinkle Parmesan all over and stir everything really well. The cheese will melt into the broth, making a light sauce that coats all the pasta.

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Kale really makes this dish special because it doesn't get mushy when cooked and adds both nutrition and a nice texture next to the tender pasta and meaty sausage. My family wasn't sure about kale in pasta at first, but now they think it makes everything more filling and complete.

Do-Ahead Tips

This pasta works great for planning ahead. You can cook the sausage and kale mix up to two days early and keep it in the fridge. When you're ready to eat, just warm up the mixture in a pan while boiling fresh pasta, then mix them together. The flavors actually get better after sitting in the fridge, making this perfect for busy weeknights.

Swap Options

What's great about this recipe is how easy it is to change. Try spinach instead of kale if you want something milder. Switch to turkey or chicken sausage for a lighter meal. Use veggie broth instead of chicken broth if you don't eat meat. If you can't do dairy, try some nutritional yeast or fake Parmesan to get that same savory taste without real cheese.

How To Serve It

Put this pasta in wide, shallow bowls to show off all the good stuff inside. Add a small side salad with lemony dressing for a fresh contrast to the rich pasta. For wine, go with a medium-strength red like Chianti that goes well with the sausage but isn't too heavy. Let everyone add their own red pepper flakes at the table so they can make it as spicy as they want.

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Frequently Asked Questions

→ Can I swap the sausage for something else?

Definitely! Try chicken, turkey, or vegetarian sausage for a lighter or personalized twist.

→ What other greens work instead of kale?

Spinach, arugula, or chard are all great subs for kale. They cook fast and taste great here.

→ Can I use another pasta shape?

Sure! Go for penne, rigatoni, fusilli, or any short pasta that catches the sauce well.

→ How do I keep leftovers fresh?

Keep leftovers in an airtight container in the fridge for up to 3 days. Warm it up on the stovetop with a little broth or pasta water to bring it back to life.

→ Is this dish freezer-friendly?

Yes! Freeze it in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat slowly, adding a splash of liquid if needed.

→ Can I make it without gluten?

Sure thing! Use gluten-free pasta, and double-check the sausage and broth for gluten too.