Kale Sausage Pasta Recipe

Pasta: any kind of pasta works well here, so pick your favorite shape or what you have on hand

Italian sausage: flavorful and seasoned, this sausage adds a savory punch to the dish

Kale: a leafy green that wilts down nicely and adds a healthy touch

Olive oil: used for cooking the sausage and kale, it adds a smooth richness

Garlic: minced garlic gives the dish a fresh and aromatic flavor

Parmesan cheese: grated on top for a salty, cheesy finish

Salt and pepper: basic seasonings to bring all the flavors together

One of the key steps in this Kale Sausage Pasta Recipe is cooking the sausage until it’s nicely browned. Here’s how to do that so it turns out flavorful and not greasy:

1. Heat your olive oil in a large skillet over medium heat. You want the oil hot enough to sizzle but not so hot that it smokes.
2. Add the sausage (with casings removed) in small chunks or crumbles. Spread it out so it touches the pan and doesn’t pile up.
3. Let it cook without stirring for a few minutes. This helps it get a nice brown crust.
4. Once the bottom is browned, stir or flip the pieces so other sides can brown too.
5. Keep cooking and stirring occasionally until the sausage is cooked through and browned all over.

Browning the sausage like this adds a lot of flavor because the heat caramelizes the natural sugars and proteins, making it taste richer and more complex. Plus, cooking it in olive oil helps keep it juicy and prevents sticking.

When I first tried this, I made the mistake of stirring the sausage too much right away, so it just steamed instead of browning. That meant it was cooked but didn’t have that tasty crust. Now I wait patiently and let it sit a bit before moving it around. It really makes a difference! Also, if you want to save time, you can use pre-cooked sausage, but fresh browned sausage gives the dish a much better texture and flavor.

So, take your time browning the sausage—it’s a small step that makes your pasta dish taste way better!

• any kind pasta - Substitute with whole wheat pasta: Whole wheat pasta adds more fiber and nutrients to the dish.

• any kind pasta - Substitute with gluten-free pasta: Ideal for those with gluten intolerance or celiac disease.

• italian sausage - Substitute with chicken sausage: Chicken sausage is a leaner option with less fat.

• italian sausage - Substitute with turkey sausage: Turkey sausage provides a similar flavor with fewer calories and fat.

• chopped kale - Substitute with spinach: Spinach has a milder flavor and cooks faster.

• chopped kale - Substitute with swiss chard: Swiss chard offers a similar texture and slightly earthy taste.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is good for high-heat cooking.

• minced garlic - Substitute with garlic powder: Garlic powder is a convenient alternative with a longer shelf life.

• minced garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture but a stronger, saltier flavor.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan option that provides a cheesy flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and depth of flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick.

• Allow the pasta to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the kale sausage pasta to an airtight container. This helps maintain freshness and prevents the absorption of other odors in the fridge.
• Store in the refrigerator for up to 3-4 days. The sausage and kale will retain their flavors well within this timeframe.
• For freezing, portion the pasta into individual servings. This makes it easier to reheat only what you need.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date. This helps you keep track of how long the pasta has been stored.
• Freeze for up to 2 months. Beyond this, the texture of the kale and sausage may degrade.
• To reheat, thaw the pasta in the refrigerator overnight. This ensures even reheating.
• Reheat in a skillet over medium heat, adding a splash of olive oil or chicken broth to prevent drying out.
• Alternatively, microwave in a microwave-safe dish, stirring occasionally to ensure even heating.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the skillet.
  3. Add the leftover kale sausage pasta to the skillet.
  4. Stir occasionally until heated through, about 5-7 minutes.
  5. If the pasta seems dry, add a bit more olive oil or a splash of chicken broth to moisten it.

• Microwave Method:

  1. Place the leftover kale sausage pasta in a microwave-safe dish.
  2. Add a tablespoon of water or olive oil to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir the pasta and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover kale sausage pasta in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. For a crispy top, remove the foil during the last 5 minutes of baking.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover kale sausage pasta in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain moisture and keeps the pasta from becoming too dry.

• Sous Vide Method:

  1. Place the leftover kale sausage pasta in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Once heated, remove from the bag and serve immediately.

• Large pot: used to cook the pasta according to package instructions
• Colander: used to drain the cooked pasta
• Large skillet: used to cook the sausage, garlic, and kale
• Wooden spoon: used to stir the sausage, garlic, and kale while cooking
• Chef's knife: used to chop the kale and mince the garlic
• Cutting board: used as a surface for chopping the kale and mincing the garlic
• Measuring cups: used to measure the grated parmesan cheese and chopped kale
• Measuring spoons: used to measure the olive oil
• Grater: used to grate the parmesan cheese
• Serving bowl: used to combine and serve the pasta with the sausage and kale mixture

Pre-cook the sausage: Cook the italian sausage ahead of time and store it in the fridge. This way, you can quickly add it to the skillet when needed.

Use pre-chopped kale: Save time by buying pre-chopped kale from the store. It reduces prep time significantly.

Minced garlic in a jar: Use pre-minced garlic from a jar to avoid the hassle of peeling and chopping.

One-pot method: Cook the pasta in the same skillet after browning the sausage. This reduces the number of dishes to clean.

Batch cooking: Make a larger batch and store portions in the freezer for quick meals later.