An almost one skillet pasta dish filled with flavorful Italian sausage, sweet blistered tomatoes and kale.
Course Mains & Entrees
Keyword garlic, italian sausage, kale, pasta, tomatoes
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
Author Laurie McNamara
1cuphalved grape tomatoes
3 to 4Italian sausage linkshot or mild
2pinchesred pepper flakes
4 to 5clovesgarlicpeeled and sliced
1(15 ounce) candiced fire-roasted tomatoes
3/4teaspoonkosher saltmore or less to taste
1/4teaspoonfreshly ground black peppermore or less to taste
3 to 4handfulsbaby kale or baby spinach
1/4cupparmesan cheese shavingsfor serving
Bring a large pot of water to boil.
Meanwhile, pulse the can of fire roasted diced tomatoes and its juices in a food processor.
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.
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.
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.
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.
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.
Add the blistered tomatoes to the skillet and toss gently.