Sausage and Kale Pasta
Y’all, this Italian Sausage and Kale Pasta is one of those back-pocket dinners I lean on when life is busy (which is basically always). It’s hearty, full of flavor, and made with simple ingredients I usually already have on hand. And the best part? It feels a little fancy, but it’s totally weeknight-friendly and budget-conscious.
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I started making this on nights when I needed something quick but still wanted real comfort food. The sausage gives it that rich, savory flavor, and the kale makes me feel like I’m sneaking in something good for everybody without complaints. It’s cozy, filling, and comes together fast — my kind of supper.
If you love easy pasta dinners like this, you’ll also want to check out my Lemon Chicken Orzo Pasta, Baked Rotini, or Slow Cooker White Lasagna. Those are all family favorites around here and perfect for busy weeknights.
Why You’ll Love This Recipe
- Big Flavor, Simple Ingredients: Italian sausage, garlic, Parmesan, and kale come together for a bold, comforting dish without a long ingredient list.
- One-Skillet Friendly: Once the pasta is boiled, everything finishes in one pan for easy cleanup.
- Budget-Conscious Meal: Pasta and sausage stretch beautifully to feed the whole family without breaking the grocery budget.
- Easy to Customize: Add white beans, cherry tomatoes, or a splash of cream to make it your own.
Ingredients
Sausage and Kale Pasta
Equipment
- Large pot for boiling pasta
- colander
- large skillet
- wooden spoon or spatula
- Sharp Knife
- cutting board
- measuring cups and spoons
Ingredients
- 12 ounces pasta penne, rigatoni, or orecchiette work well
- 1 pound Italian sausage mild or spicy, casings removed
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 4 cups chopped kale tough stems removed
- ½ cup chicken broth
- ½ cup grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Optional: 1 tablespoon butter or a squeeze of lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through.
- Add the onion to the skillet and cook for 3–4 minutes, until softened. Stir in the garlic and red pepper flakes and cook for 30 seconds.
- Add the kale and chicken broth. Cook, stirring, until the kale is wilted and tender, about 3–5 minutes.
- Add the cooked pasta to the skillet along with reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan cheese and season with salt and black pepper. Add butter or lemon juice if using.
- Serve warm with additional Parmesan on top.
Notes
- Cook pasta slightly underdone so it finishes perfectly in the skillet.
- Brown the sausage thoroughly for deeper flavor.
- Add small splashes of pasta water gradually until the texture is just right.
- Taste and adjust salt after adding Parmesan since the cheese adds saltiness.
- Finish with fresh Parmesan right before serving for the best flavor.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheating:
Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen it back up. Freezing:
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Salt your pasta water generously — it should taste like the sea. That’s your first layer of flavor.
- Cook the pasta just to al dente. It will finish cooking slightly when tossed with the sausage and kale.
- Don’t skip reserving that pasta water! A splash helps loosen everything and creates a light, silky sauce.
- Remove the tough stems from the kale so you don’t end up with chewy bites.
- For extra richness, stir in a tablespoon of butter at the end.
- Want it brighter? A squeeze of fresh lemon juice right before serving makes all the flavors pop.
- Make it creamy by adding a splash of heavy cream or a spoonful of cream cheese.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely. Penne, rigatoni, or orecchiette are great because they hold the sausage and cheese well, but any short pasta will work.
It should be browned with no pink remaining and reach an internal temperature of 160°F.
Yes! Spinach wilts much faster, so add it at the very end and cook just until softened.
Add a little more reserved pasta water or even a splash of chicken broth and toss until it loosens up.
Sure can. Use mild Italian sausage and skip the red pepper flakes.
