One-Pot Italian Sausage and Kale Pasta

One-Pot-Italian-Sausage-Kale-Pasta-Side-View2I love these one-pot meals! It is so easy to throw together after work. Honestly, there are just days where you just cannot be bothered to spend more than 30 minutes in the kitchen after a long day of work. What is awesome with this dish, is that, not only is it quick, it is also delicious!

It’s a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 15 minutes or less later you’ll have noodles perfectly coated in a luscious sauce.


So what you will need is:

12.5 ounces fresh penne or any type of pasta
2 1/2 Italian Sausage, skins removed (250 grams)
2 cloves Garlic
1/2 Onion, sliced
200 grams Grape Tomatoes
15 grams Tomato paste
1 Tablespoon Extra Virgin Olive Oil EVOO
¼ Teaspoon Red Pepper Flakes (optional)
3 1/4 cups Water
45 grams Kale
15 grams Parmigiano-Reggiano
handful of Basil
Black Pepper
Salt

Method 1:

Ingredients Prepped!

One-Pot-Italian-Sausage-Kale-Pasta-Ingredients

1. Place the Italian Sausage, Garlic, Onion, Grape Tomatoes, Tomato Paste, EVOO into the pot, if desired, dried crushed red pepper.
One-Pot-Italian-Sausage-Kale-Pasta-Fry-First
2. On Medium-High heat, stir the ingredients together with a wooden spoon. Make sure to break up the Italian sausage.
3. Saute until the Italian Sausage is only slightly pink.
One-Pot-Italian-Sausage-Kale-Pasta-Meat-Slight-Pink
4. Next add the Water and Pasta. Bring to a boil.
One-Pot-Italian-Sausage-Kale-Pasta-Add-Water-Pasta
5. Then lower the heat to Medium-low, cover and simmer until the pasta is al dente and water is nearly evaporated. This will take about 15 minutes. The water should be nearly evaporated, if it evaporates too fast, make sure to add water to ensure the pasta continues to cook. If it evaporates too slow, make sure to adjust the heat higher, or wait till the water reduces more.
6. Right when the pasta is done, add the kale so the kale retains its’ green vibrancy. But really, you can add it earlier (step 4) if you do not care.
One-Pot-Italian-Sausage-Kale-Pasta-Add-Kale
7. Season to taste with salt and pepper, add Parmigiano-Reggiano, stir together.
One-Pot-Italian-Sausage-Kale-Pasta-Add-Parmigiano
8. Divide among 4 bowls, and garnish with torn basil. Drizzle with EVOO and a sprinkle of Parmigiano-Reggiano.
One-Pot-Italian-Sausage-Kale-Pasta-Top-View3

Method 2:
1. Toss everything into the pot, and just cook for about 15 minutes. Season to taste with salt and pepper at the end. Finish with Parmigiano-Reggiano, EVOO, and Basil.


One-Pot Italian Sausage and Kale Pasta

So what you will need is:

12.5 ounces fresh penne or any type of pasta
2 1/2 Italian Sausage, skins removed (250 grams)
2 cloves Garlic
1/2 Onion, sliced
150 grams Grape Tomatoes
15 grams Tomato paste
1 Tablespoon Extra Virgin Olive Oil EVOO
¼ Teaspoon Red Pepper Flakes (optional)
3 1/4 cups Water
45 grams Kale
15 grams Parmigiano-Reggiano
handful of Basil
Black Pepper
Salt

Method 1:

  1. Place the Italian Sausage, Garlic, Onion, Grape Tomatoes, Tomato Paste, EVOO into the pot, if desired, dried crushed red pepper.
  2. On Medium-High heat, stir the ingredients together with a wooden spoon. Make sure to break up the Italian sausage.
  3. Saute until the Italian Sausage is only slightly pink.
  4. Next add the Water and Pasta. Bring to a boil.
  5. Then lower the heat to Medium-low, cover and simmer until the pasta is al dente and water is nearly evaporated. This will take about 15 minutes. The water should be nearly evaporated, if it evaporates too fast, make sure to add water to ensure the pasta continues to cook. If it evaporates too slow, make sure to adjust the heat higher, or wait till the water reduces more.
  6. Right when the pasta is done, add the kale so the kale retains its’ green vibrancy. But really, you can add it earlier (step 4) if you do not care.
  7. Season to taste with salt and pepper, add Parmigiano-Reggiano, stir together.
  8. Divide among 4 bowls, and garnish with torn basil. Drizzle with EVOO and a sprinkle of Parmigiano-Reggiano.

Method 2:
1. Toss everything into the pot, and just cook for about 15 minutes. Season to taste with salt and pepper at the end. Finish with Parmigiano-Reggiano, EVOO, and Basil.

Cook notes:

  • Using dried pasta? 12 ounces Dried Pasta make sure to add 4 cups of water, plus ½ cup if it is needed
  • Add Cheese – Cue the “oooh” – near the end of cooking process

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen”. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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