Sausage & Kale Pasta

By á-167805

Everyone's favorite

Ingredients

• 1 box of tigatoni pasta
• 2 tablespoons olive oil
• 3 garlic cloves minced
• 1 pound Jimmy Dean Sage sausage
• 1 cup dry white wine
• 1 cup heavy cream (I use 2)
• 2 teaspoons finely chopped fresh rosemary (if using dry rosemary, 1 teaspoon)
• 1/2 teaspoon crushed red pepper flakes (I use more because the husband loves red pepper flakes)
• Fresh ground black pepper
• Large bag of kale
• salt
• Block of Parmesan cheese

Preparation

Step 1

*If you're like me, I don't like the stems of the kale. I pull the leaves off the stems, throw away the stems, and set kale aside for later.


1. Bring large pot of water to boil. Add salt and pasta; cook pasta according to package instructions. Drain pasta.

2. Meanwhile, in a pan, heat oil over medium heat. Add garlic, stirring until fragrant (about 1 minute). Add sausage. Cook, stirring until cooked through (about 6-8 minutes). Pour wine. Stir to deglaze pan. Add cream, rosemary, and red pepper flakes. Season with salt and pepper. Bring to a simmer. Add kale. Cook, stirring occasionally until just wilted (8-10 minutes).
**This is where I add more cream and cook longer. I also may taste and add more red pepper flakes for the hubs. And I always add Parmesan cheese here and when I plate the food.

3. Stir pasta into skillet. Cook until cream has started to thicken. Garnish with Parmesan cheese, and serve.