Pasta with Italian Sausage, Kale and Mushrooms
Ingredients
The pasta
-
1
pound
uncooked pasta (campanelle)
The sauce
-
3
tablespoons
extra-virgin olive oil
-
1
pound
Italian sausage (traditional, chicken or Field Roast)
-
1
pound
baby bella or white button mushrooms
-
1
bunch
fresh kale
-
8
cloves
garlic
-
⅓
cup
dry white wine
-
1
pinch
crushed red pepper flakes
-
to taste
Parmesan cheese
-
to taste
salt and pepper
Instructions
- Cook the pasta in salted boiling water until al dente, then reserve ¼ cup of pasta water and drain.
- In a sauté pan, heat 1 tablespoon of oil and cook the sausage until browned and crispy, then set aside.
- Add the remaining oil to the pan and sauté the mushrooms for 3 minutes until browned.
- Add the kale and garlic to the mushrooms and sauté until the kale is softened and garlic is fragrant.
- Stir in the white wine and crushed red pepper flakes, then simmer for 1 minute.
- Combine the cooked pasta with the mushroom mixture and sausage, adding reserved pasta water if needed.
- Serve immediately, garnished with Parmesan cheese.
Nutrition Facts (estimated)
Servings
6-8
Calories
450
Total fat
15g
Total carbohydrates
60g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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