In this Italian Sausage, Kale and Blistered Tomato Fettuccine is almost a one skillet pasta dish that’s easy and SUPER flavorful! Serve with garlic bread!

If you haven’t noticed, I’ve been digging the skillet lately.

Italian Sausage, Kale and Blistered Tomato Fettuccine

It has been my wing-man many evenings when I wanted to make a deliciously easy meal.

There’s been sautéing, searing and so much wilting going on it’s not even funny. I especially love that most of these dinners can be called a “one skillet meal”. Personally, when I see “One Skillet” or “One Pot” in a recipe title, I’m completely sold on it. This recipe almost falls under that category, except you’ll need a pot to boil the fettuccine noodles… other than that, this is so a one skillet dinner.

italian-sausage-kale-and-blistered-tomato-fettucine

Sort of.

ingredients

For this recipe you’ll need three to four Italian Sausage links. I prefer the medium or even the hot ones as opposed to the sweet Italian sausages, but you use what you like orrrr don’t use any at all because this can easily be converted to a vegetarian dish as well. Speaking of veggies; the funniest thing happened, {okay not really} when I was reaching for the baby spinach, this package of baby kale caught my eye. So I thought I’d give that a whirl instead… and guess what? At dinner, nobody even noticed it wasn’t spinach.

Score! Family introduction to kale is a success!

rinse

Start off by rinsing your grape tomatoes. You won’t be using the entire container. But having them washed means you can pop them into your mouth as you walk in and out of the kitchen throughout the day… which for me is approximately 167 times.

halve

Slice them in half until you get about a cup…

about a cup

Set them off to the side for just a moment.

Garlic Collage

Peel and slice four to five cloves of garlic, depending on their size. And yes, I literally peeled each one by hand. I desperately need one of those thingies you roll the garlic in and magically the peel just comes off. Because, by the third clove it stops being fun and starts to become annoying.

roasted tomatoes

Throw the can of fire roasted tomatoes and its juices into a mini food processor {or a large one, doesn’t really matter}…

pureed

And pulse until slightly smooth and slightly chunky.

blistered

Heat a large 10 inch skillet over medium high heat. Add a tablespoon of olive oil and once hot, throw in the tomato halves. Let those chill for two minutes to blister before flipping and cooking for another two to three minutes. And thanks to a few gazillion games of Cooking Mama, I can do the pan-flip-thing like a professional. Boom.

Bistered

With a slotted spoon, scoop out the blistered tomatoes and place them into a bowl or on a plate for later.

Italian sausage

Add a splash more of olive oil and over medium heat sear the Italian sausages on all sides.

cool

Next just remove them to a cutting board and let them cool for a few.

slice

You don’t want to burn your pretty fingers while slicing them do you? Ps. I totally understand that the center of that raw sausage on the left is majorly grody, but don’t fret… we’ll be putting these back in the pan to finish cooking a little later.

drop in pasta

Meanwhile I hope you brought a big pot of water to a boil, because now you can add in a half tablespoon of sea salt and the 8 ounces of pasta. Cook as the package suggests, mine was about 8-10 minutes.

saute garlic and pepper flakes

Back to the pan with all that sausage renderings and olive oil, throw in the sliced garlic and a couple pinches of red pepper flakes. Sauté until the garlic starts to soften and is extremely fragrant.

pour in tomatoes

Pour in the pureed fire roasted tomatoes.

add sausage back in

Add the sliced Italian Sausage back in and cook for 10 or so minutes until the sauce has thickened and the sausage is cooked.

drain pasta

Drain the pasta when the time is up. It’s always a good idea to save some pasta water whenever you’re making a pasta dish like this. It will help loosen the sauce up a bit if need be.

season with salt and pepper

Season it all with kosher salt and ground black pepper.

baby kale

Grab the baby kale.

add kale

Add about three to four handfuls and pile it on top of the sauce.

pasta

Add the cooked and drained pasta over that…

Toss

Stir and toss until the baby kale is slightly wilted. If the pasta gets a little dry, just add a little of the pasta water to liven it up.

Skillit

Lastly, but definitely not least-ly, add the blistered tomatoes back into the pan. Now grab some bowls because you’re ready to start dishing it out.

Italian Sausage, Kale and Blistered Tomato Fettuccine 1

I use my vegetable peeler to peel and hellacious amount of cheese over my bowl of Italian Sausage, Kale and Blistered Tomato Fettuccine. Shavings of Romano or Parmesan will do.

I should also note that I prefer my bowl of Italian Sausage, Kale and Blistered Tomato Fettuccine with a glass of red. Pat would say beer, my oldest would say milk… and my youngest would say grape pop, now that’s just plain gross.

Italian Sausage, Kale and Blistered Tomato Fettuccine 3

This bowl of Italian Sausage, Kale and Blistered Tomato Fettuccine is simple and rustic pasta dish. It’s filled with so much flavor you won’t know what hit you. Like we’re talking a Mack truck situation. The sausage gives it its rustic flavor while the blistered tomatoes add a much needed pop of sweetness. And the cheese… well it just makes me all happy on the inside.

 

Enjoy! And if you give this Italian Sausage, Kale and Blistered Tomato Fettuccine recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Italian Sausage, Kale and Blistered Tomato Fettuccine

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Italian Sausage, Kale and Blistered Tomato Fettuccine
Yield: 4

Italian Sausage, Kale and Blistered Tomato Fettuccine

An almost one skillet pasta dish filled with flavorful Italian sausage, sweet blistered tomatoes and kale.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 8 ounces of dried fettuccine noodles
  • 1/2 tablespoon of sea salt
  • 1 cup of halved grape tomatoes
  • 2 tablespoons olive oil
  • 3 to 4 hot or mild Italian sausage links
  • 2 pinches of red pepper flakes
  • 4 to 5 garlic cloves, peeled and sliced
  • 1 (14.5 ounce) can of diced fire-roasted tomatoes
  • 3/4 teaspoon of kosher salt, more or less to taste
  • 1/4 teaspoon black pepper, more or less to taste
  • 3 to 4 handfuls of baby kale or baby spinach
  • romano or parmesan cheese shavings, for serving

Instructions

  1. Bring a large pot of water to boil.
  2. Meanwhile, pulse the can of fire roasted diced tomatoes and its juices in a food processor.
  3. In a large 10 inch skillet add a tablespoon of olive oil, once hot add in the halved grape tomatoes and cook for two minutes. Flip and continue to cook for 2-3 more minutes until blistered and slightly caramelized. Remove to a small plate or bowl and set off to the side.
  4. In the same skillet add another splash of olive oil and sear the Italian Sausage on all sides. Remove and let cool a bit before slicing.
  5. Reduce the heat to medium and add the sliced garlic and a couple pinches of red pepper flakes to the pan and sauté until the garlic is soft and fragrant. Add the pulsed tomatoes and the sliced Italian sausages and cook for 10-15 minutes until the sauce thickens and the sausages are cooked through.
  6. At this time, season the boiling water with a half tablespoon of sea salt and then drop in the 8 ounces of fettuccine noodles, cook as the package directs. Drain the pasta, reserving a cup of pasta water.
  7. Season with tomato sauce with kosher salt and black pepper, add the handfuls of kale and top that with the drained pasta noodles. Toss until the kale is slightly wilted.
  8. Add the blistered tomatoes to the skillet and toss gently.
  9. Serve with shavings of Romano cheese.

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