Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

By CarolM-2

Ingredients

• 8 oz of cavatappi pasta, cooked per instructions
• 5 links of turkey Italian sausage, casings removed
• 8 oz of button mushrooms, sliced
• 3 cloves of garlic, minced
• 1 cup of grape tomatoes, halved
• 1 cup of kale, chopped
• 1/2 cup of chicken broth
• Sea salt and freshly cracked pepper, to taste
• Parmesan cheese, shredded

Preparation

Step 1

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.