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A white plate of rigatoni pasta with crumbled sausage, chopped kale, and grated cheese on a marble surface.
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Sausage and Kale Pasta

A hearty and flavorful pasta dish made with Italian sausage, tender kale, garlic, and Parmesan cheese. This easy weeknight dinner comes together quickly and is perfect for feeding a hungry family on a budget.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Servings: 4 Servings
Calories: 816kcal
Author: Wendy

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.
    Raw ground meat in a white skillet surrounded by bowls of chopped kale, grated cheese, minced garlic, diced onion, spices, lemon, and broth on a white surface.
  • 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.
    A skillet with cooked ground meat and chopped onions, surrounded by bowls of chopped kale, shredded cheese, broth, butter, lemon, spices, minced garlic, and red pepper flakes.
  • Add the kale and chicken broth. Cook, stirring, until the kale is wilted and tender, about 3–5 minutes.
    A hand pours broth from a glass measuring cup into a skillet filled with chopped kale. Nearby are a lemon half, a bowl of grated cheese, a pat of butter, and small dishes of spices.
  • Add the cooked pasta to the skillet along with reserved pasta water as needed to loosen the sauce.
    Large white skillet filled with uncooked rigatoni pasta on a white surface, surrounded by grated cheese, lemon half, butter, broth in a measuring cup, and small bowls of salt and pepper.
  • Stir in Parmesan cheese and season with salt and black pepper. Add butter or lemon juice if using.
    A white skillet filled with rigatoni pasta, leafy greens, and shredded cheese, next to a lemon wedge, a pat of butter, and small containers of pepper and salt on a white surface.
  • Serve warm with additional Parmesan on top.
    A white pan filled with rigatoni pasta, ground meat, and wilted greens, photographed from above on a white background.

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.

Nutrition

Serving: 1Serving | Calories: 816kcal | Carbohydrates: 70g | Protein: 32g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 98mg | Sodium: 1179mg | Potassium: 632mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2281IU | Vitamin C: 25mg | Calcium: 215mg | Iron: 3mg