Sausage & Kale Pasta

Everyone's favorite

Sausage & Kale Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 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)

  • ½

    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


*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.


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