Sausage and Kale One-Pot Pasta

• 12 oz Italian sausage, casing removed
• 8 oz pasta, like penne or rigatoni
• 4 cups kale, stems removed and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until translucent, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add sausage to the skillet, breaking it into crumbles, and cook until browned.
5. 5 Stir in crushed tomatoes, broth, oregano, and basil. Bring to a simmer.
6. 6 Add pasta to the skillet, ensuring it's coated with sauce.
7. 7 Simmer uncovered, stirring occasionally, until pasta is al dente and sauce has thickened, about 15 minutes.
8. 8 Stir in kale and cook until wilted, about 2 minutes.
9. 9 Season with salt and pepper to taste. Serve topped with Parmesan if desired.

Equipment

• Large skillet with lid

Variations

• Add a can of white beans for extra protein.
• Toss in some sun-dried tomatoes for a tangy twist.

Substitutions

• Substitute kale with spinach or Swiss chard.
• Use chicken broth instead of vegetable broth for a richer flavor.

Pairings

• A glass of robust red wine like Chianti.
• A simple garlic bread.

Nutrition

Tips

• For a creamier sauce, stir in a splash of pasta water before serving.
• Feel free to use turkey sausage for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to revive the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring in a splash of water or broth.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with crusty bread on the side.

FAQ