Creamy Sausage Kale Pasta
This Creamy Sausage Kale Pasta has the perfect combination of sausage and kale and has been laced in a creamy sauce made of herbs and freshly grated Pecorino Romano and Parmesan.
Equipment
- Emersion blender, blender, or food processor
Ingredients
Sausage & Kale
- 8 oz ground spicy sausage Spicy sausage is optional, any ground sausage will do
- 1-2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 of a sweet onion chopped
- 2 tsp minced garlic
- 1 cup kale roughly chopped
Creamy Cherry Tomato Sauce & Pasta
- 9 oz naturesweet cherry tomatoes my preference is on the vine
- 1 tbsp olive oil
- 1 tbsp oregano
- 1 tbsp basil
- 1 cup chicken broth
- ½ cup fat-free half and half
- 1 cup parmesan freshly shredded
- 1 cup pecorino romano freshly shredded
- black pepper generous amount; I put about 1 tbsp
- salt to taste
- 3/4 bag/box pasta dealers choice
Instructions
Sausage & Kale
- Drizzle olive oil into a pan and put on medium-high heat.
- Add 8oz of spicy sausage to the pan. While the sausage is cooking, add chopped onion. Cook until the sausage is cooked thoroughly and crisp on the ends, and the onion is translucent.
- Add minced garlic to the sausage and drop the heat to medium-low.
- Add salt, black pepper, garlic powder, and onion powder to the sausage.
- Add one cup of thoroughly washed, roughly chopped kale to the sausage and cover. Let it cook for about 5 minutes until the kale is only slightly stiff.
- Keep to the side on low while you make the sauce.
Creamy Cherry Tomato Sauce & Pasta
- Pick the cherry tomatoes off the vine, wash, pat dry, and put on tin foil.
- Douse tomatoes in olive oil, oregano, and basil.
- Pinch the tin foil closed so that the cherry tomatoes are completely encapsulated. Cook for 25-30 minutes - until they burst and blister.
- Pull tomatoes out. Slowly and carefully pull the tin foil open and put the tomatoes back in the oven for another 2-5 minutes.
- Salt your pasta water and bring it to a boil. Once boiling, add pasta and cook accordingly.
- Transfer tomatoes from the foil to a slightly deep saucepan. Add chicken broth to tomatoes.
- Take an emersion blender and blend tomatoes into broth until smooth; as smooth as you like your sauce.
- Heat sauce on medium-high heat.
- Add fat-free half and half to cherry tomato broth sauce and mix.
- Add parmesan, pecorino, salt, and pepper and mix until the cheese melts into the sauce.
- Stir in kale sausage mixture
- Stir in pasta
- Serve hot with a dash of parmesan on top. Enjoy!
Nutrition
Calories: 682kcalCarbohydrates: 97.5gProtein: 28.4gFat: 19.8gSaturated Fat: 10.7gCholesterol: 49mgSodium: 1277mgPotassium: 267mgFiber: 5.7gSugar: 8.9gCalcium: 401mgIron: 5mg
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