Sausage Kale and Blistered Tomato Pasta

In this Sausage Kale and Blistered Tomato Pasta, Italian sausage, blistered cherry tomatoes and wilted kale is mixed into a fire-roasted tomato sauce, tossed with cooked past and is topped with grated parmesan cheese. Yields 4 generous servings.

I’ve been loving my deep skillet lately.

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.

Well, sort of.

To Make This Blistered Tomato Fettuccine You Will Need:

• olive oil – Lends fat for sautéing and rich flavor.
• italian sausage (links) – Use hot or mild plant based, pork or chicken sausage.
• cherry tomatoes – Or substitute with grape tomatoes.
• baby kale – Or use baby spinach.
• garlic – Lends distinct punchy flavor.
• red pepper flakes – Gives the dish some spicy heat. (optional)
• dried pasta – I like to use either fettuccine, bucatini or penne.
• fine sea salt – For seasoning the pasta water.
• crushed fire-roasted tomatoes – Adds incredible flavor and texture to this recipe.
• kosher salt – Enhances the flavors in this dish.
• freshly ground black pepper – This will add some subtle bite and flavor.
• parmesan cheese (freshly grated)- Or use pecorino Romano.

Brown The Sausage:

Add 2 teaspoons olive oil to a deep-sided skillet. Remove the casing 1 package (20 ounces) of Italian sausage and coarsely chop. This gives the sausage a mini meatball appearance, in my opinion. Add the chopped italian sausage to the skillet.

Note: If using sausage that is pre-cooked, you can simply slice or dice it and brown it in the skillet.

Cook over medium to medium-high heat, stirring often, until fully cooked and golden brown in spots.

Use a slotted spoon to remove the browned sausage to a paper towel lined plate and set aside.

Bring a Pot of Water To Boil:

While the sausage is browning, fill a pot with water, cover and bring to a boil over high heat.

Build the Sauce:

Remove all but 1 to 2 tablespoon of the sausage fat from the pan and add in 1 cup of halved cherry tomatoes. Let those cook for 5 minutes to blister before flipping and cooking for another minute or two.

Meanwhile by now your big pot of water should be boiling. To it, add in a palmful of sea salt (about 1/2 tablespoon) with 8 ounces of dried pasta (fettuccine, penne or bucatini even). Cook as the package suggests, for mine it was about 8-10 minutes.

Once the tomatoes have softened, reduce the heat to medium and add in 4 handfuls of baby kale (or baby spinach), 4 cloves of thinly sliced garlic and a pinch or two of red pepper flakes (if using). Stir and cook until just about wilted.

Pour in 15 ounces of crushed fire-roasted tomatoes, add the browned Italian sausage back in and cook for 10 or so minutes until the sauce has thickened.

Once the pasta is cooked, first remove 1 cup of pasta water and then use tongs (a slotted spoon or spider) to remove the pasta from the pot and directly into the sauce.

Stir and toss until combined. Here’s where you can feel free to add a few splashes of the pasta water to thin the sauce a little.

Serve The Pasta:

Lastly, sprinkle with parmesan cheese.

You could also top with thin ribbons of fresh basil if you would like.

This bowl of Italian Sausage, Kale and Blistered Tomato Fettuccine is a simple and rustic pasta dish.

It’s filled with so much flavor you won’t know what hit you. The sausage gives it its rustic flavor while the blistered tomatoes add a much needed pop of sweetness. And the cheese… well cheese just makes everything better. Serve alongside homemade garlic bread and maybe a glass of red.

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

Print Recipe Pin Recipe

1 from 1 rating

Leave a Review »

Yield: 4 servings

Italian Sausage, Kale and Blistered Tomato Fettuccine

In this Sausage, Kale and Blistered Tomato Pasta, Italian sausage, blistered cherry tomatoes and wilted kale is mixed into a fire-roasted tomato sauce, tossed with cooked past and is topped with grated parmesan cheese.

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Ingredients

• 2 teaspoons extra light olive oil
• 4 to 5 Italian sausage links, hot or mild (plant based, pork or chicken)
• 1 cup halved cherry tomatoes, or use grape tomatoes
• 4 handfuls baby kale, or baby spinach
• 4 cloves garlic, peeled and sliced
• 2 pinches red pepper flakes, optional
• 8 ounces dried pasta, like fettuccine, bucatini or penne
• 1/2 tablespoon sea salt, for pasta water
• 15 ounces crushed fire-roasted tomatoes
• 3/4 teaspoon kosher salt, more or less to taste
• 1/4 teaspoon freshly ground black pepper, more or less to taste
• 1/4 cup grated parmesan cheese, for serving

Instructions 

• Add olive oil to a deep-sided skillet. Remove the casing 1 package (16 to 20 ounces) of Italian sausage (see notes) and coarsely chop. This gives the sausage a mini meatball appearance, in my opinion. Add the chopped italian sausage to the skillet. Cook over medium to medium-high heat until fully cooked and golden brown in spots.

  Use a slotted spoon to remove the browned sausage to a paper towel lined plate and set aside.

  Note: If using sausage that is pre-cooked, you can simply slice or dice it and brown it in the skillet.
• While the sausage starts to brown, bring a pot of water to a boil and add in the 1/2 tablespoon (or palmful) of sea salt.
• Remove all but 1 to 2 tablespoon of the sausage fat from the pan and add in the halved cherry tomatoes. Let those cook for 5 minutes to blister before flipping and cooking for another minute or two.

  Meanwhile by now your big pot of water should be boiling. To it, add in a palmful of sea salt and the dried pasta (fettuccine, penne or bucatini even). Cook as the package suggests, for mine it was about 8-10 minutes.
• Once the tomatoes have softened, reduce the heat to medium and add in 4 handfuls of baby kale or baby spinach, 4 cloves of thinly sliced garlic and a pinch or two or Fred pepper flakes (optional). Stir and cook until just about wilted.

  Note: If your baby kale leaves are small, you can add them into the sauce while it simmers.
• Pour in the fire-roasted tomatoes, add the browned Italian sausage back in and cook for 10 or so minutes until the sauce has thickened.
• Once the pasta is cooked, remove 1 cup of pasta water and use tongs, a slotted spoon or spider to remove the pasta from the pot and directly into the sauce. Stir and toss until combined, feel free to add a few splashes of the pasta water to thin the sauce a little.

  Note: Reserving/saving pasta water for reheating the next day is also a good idea.
• Taste and season with kosher salt and freshly ground black pepper.
• Divide among bowls and top with parmesan or romano cheese. Thinly sliced ribbons of fresh basil is also good over top.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: Nutritional value of this recipe will change depending on how much and what kind of sausage used.

Serving: 1serving, Calories: 697kcal, Carbohydrates: 51g, Protein: 28g, Fat: 42g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.04g, Cholesterol: 138mg, Sodium: 2435mg, Potassium: 644mg, Fiber: 4g, Sugar: 5g, Vitamin A: 4009IU, Vitamin C: 44mg, Calcium: 222mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Italian