Italian Sausage, Kale and Blistered Tomato Fettuccine

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.

Course Mains & Entrees

Cuisine Italian

Keyword garlic, italian sausage, kale, pasta, tomatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 697

Author Laurie McNamara

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

US Customary - Metric

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.

Nutrition