Thursday, August 11, 2011

Recipe for Pasta with Hot Italian Sausage, Kale, Garlic, and Red Pepper Flakes

This pasta dish might be the tastiest thing I've ever made with kale (so far!)

I couldn't stop eating this pasta with hot Italian sausage, kale, garlic, and just a touch of red pepper flakes, so I'm posting the recipe right away as a Public Service Announcement for anyone who has kale in their garden or CSA box.  I devoured this for lunch two days in a row, and I'm pretty sure I would have eaten it again the next day but my brother Rand stopped by and I gave him the leftovers.  The recipe started as nothing more than an idea inspired by a huge bunch of kale I trimmed from my plants and some Colosimos Hot Italian Sausage leftover from a party that needed to be used.  I looked at a few recipes that with kale and Italian sausage before deciding to make pasta, and then just made up the recipe as I went along.  If you don't have kale I think you could also make this with spinach or chard, but the way the kale became tender and sweet in this dish will probably make a kale convert out of you if you're not sure whether you like it!

Utah's Colosimos Hot Italian Sausage is really flavorful and this recipe doesn't have a huge amount of sausage, but if you're making this for the South Beach Diet it would be best to use hot turkey Italian sausage.  Saute the sausage in a tiny bit of olive oil until it's nicely browned.

In a very large frying pan put the olive oil, six large cloves of coarsely chopped fresh garlic, and some red pepper flakes.  Turn on the heat and cook just until you can start to smell garlic.  (Don't let the garlic brown.)

Then add 8 oz. of very thinly sliced kale leaves.  (I didn't measure it but I'd say this is about 12 cups of thinly sliced kale.   Next time I might even use more kale!)

Saute the kale with the garlic, turning it over a few times until all the kale is wilted.

Then add the browned sausage to the pan with 2 cups of homemade chicken stock (or use a can of chicken broth.)  Turn this to low and let it simmer gently while you cook the pasta.

Bring a large pot of salted water to a boil and then cook the pasta according to package directions and drain, saving 1/2 cup of the pasta cooking water.  (I used Dreamfields Rotini, which I thought was perfect for this dish, but you could use any kind of whole wheat, gluten-free, or regular pasta of your choice.  I'd pick a shape like this or a short pasta like penne.)

Gently combine the drained pasta with the kale/sausage mixture, adding as much of the pasta cooking water as you want to get the amount of moistness you prefer.  (I used about half the water.)

Then mix in the coarsely grated Parmesan cheese and serve the pasta hot, with extra cheese to add at the table.  (This kept overnight in the fridge very well and I just reheated it in the microwave in a glass dish covered with a paper towel.)


Pasta with Hot Italian Sausage, Kale, Garlic, and Red Pepper Flakes
(Makes about 6 generous servings, recipe created by Kalyn with inspiration from many recipes she saw online.)

Ingredients:
3 links (12 oz) hot Italian sausage (use hot turkey Italian sausage for South Beach Diet)
8 oz. kale leaves, thinly sliced (about 12 cups thinly sliced kale)
6 large garlic cloves, coarsely chopped (I would not use garlic from a jar for this recipe)
3 T + 1-2 tsp. olive oil
1/4 tsp. red pepper flakes (use more or less to taste)
2 cups homemade chicken stock or 1 can chicken broth
1 pkg. (13.25 oz.) Dreamfields Rotini pasta (or use your favorite whole wheat, gluten-free, or regular pasta in a shape like this)
salt for pasta cooking water (at least 1 T)
1/2 cup coarsely grated Parmesan cheese, plus more for serving

Instructions:
Heat the 1 or 2 tsp. olive oil in a small frying pan, squeeze sausage out of casings, and cook until sausage is nicely browned, breaking apart with a turner as it cooks.  (If you use hot turkey Italian sausage  you'll need 2 tsp. of olive oil; sausage with more fat will not need as much oil.)

While the sausage is cooking, wash kale leaves and shake dry (they don't need to be perfectly dry.)  Pile up a stack of leaves and then thinly slice them crosswise, continuing until you have about 12 cups of thinly sliced kale leaves.  Slice the garlic cloves and then coarsely chop.

In a large heavy frying pan (big enough to hold all the pasta when it's cooked) put the 3 T olive oil, garlic, and hot pepper flakes.  Turn heat to medium and cook until you can barely start to smell garlic, then add the thinly sliced kale.  (Don't let the garlic brown.)  Cook kale and garlic 2-3 minutes, turning over several times, until the kale is all wilted.  Add chicken stock or broth and cooked sausage to the kale and lower heat to a gentle simmer.  Let this simmer while you cook the pasta.

Fill a medium-large pot half full with water, add a generous amount of salt, and bring the water to a boil.  Add pasta, stir, lower heat, and cook until barely al-dente, following package directions for cooking times.  (I cooked the Dreamfields Rotini exactly 9 minutes.)  Save 1/2 cup pasta cooking water, then drain pasta.

Gently mix the cooked pasta into the sausage/kale mixture, adding as much pasta cooking water as you think you need for it to be moist enough.  (I used about half the water.)  Then mix in the Parmesan cheese and serve pasta hot, with extra Parmesan cheese to add at the table.

This kept very well in the fridge overnight.  I reheated it in the microwave in a glass bowl covered with a paper towel.



South Beach Suggestions: 
If you're making this for phase 2 or 3 of the South Beach Diet, it's important to use hot turkey Italian sausage and Dreamfields or whole-grain pasta.  Even with those cautions, this isn't a terribly low-fat dish due to the sausage, olive oil, and Parmesan so I would limit it to a moderate portion size with a big green salad on the side.  (If you use Dreamfields pasta, remember that the glycemic index is increased when Dreamfields Pasta is reheated.)


More Tasty Ideas with Kale:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Red Russian Kale and Red Onion Savory Breakfast Squares from Kalyn's Kitchen
Kale and Feta Breakfast Casserole from Kalyn's Kitchen
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan from Kalyn's Kitchen
Roasted Kale Chips with Sea Salt and Vinegar from Kalyn's Kitchen
Italian Sausage and Kale Soup with Whole Wheat Spaghetti Pieces from Kalyn's Kitchen
Spicy Garlic Shrimp with Kale and Quinoa from Healthy Green Kitchen
16-Minute Kale and Mushroom Spaghetti from Foodie Reflections
Kale, Mushroom, and Quinoa Salad from Simply Sugar and Gluten Free
Lentils with Fennel, Kale, and Sausage from Everybody Likes Sandwiches
Socca Crepe with Kale from Grow. Cook. Eat.
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

52 comments:

  1. There is just something about this recipe that is screaming my name. I can imagine that I could put a world of hurt on that bowl. I think it's the combination of sausage and greens and pepper flakes on pasta. If I wasn't halfway through tonight's dinner prep I'd make this tonight. As it is? It's on the docket for tomorrow!

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  2. It is finally here... And better than I imagined!!

    I'm definitely making this, Kalyn. Looks fab!!

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  3. I am always adding spinach to my pasta recipes. Kale makes just as much sense... sounds like a great combination and as always, wonderful details

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  4. Rebecca, I hope you guys like it as much as I did!

    Nisrine, loved it! Hope you will too.

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  5. Sorry Dave; I guess we were writing comments at the same time! I loved the kale with the pasta.

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  6. There is little doubt in my mind that I would be able to stop eating this either!

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  7. I love kale so much, I have a folder in my computer dedicated to kale recipes. Guess where this recipe will be headed? :-)

    Awesome pasta, Kalyn! THanks for posting...

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  8. Maris, it's a good thing my brother took most of the leftovers.

    Sally, hope you get to try it!

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  9. Yum, yum, yum, yum, yum, yum, yum. I can't wait to make this!! Thanks for this recipe and for getting me excited for some kale!

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  10. I love kale with Italian Sausage, but I've never used them with pasta. This recipe sounds wonderful!

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  11. I make a dish very much like this with spinach (and Dreamfields rotini, too), but you're right, this could turn me into a kale lover. I'm going to give it a try if I find kale at the farmers' market this weekend.

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  12. Laura, hope you enjoy!

    mkskit, I thought it was a perfect combo.

    Lydia, I promise this will get you to like kale!

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  13. Another AWESOME use for kale! If I weren't already a kale fan, I'd be sold with this.

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  14. I love this recipe. My sister makes something similar bit adds a few TB of tomato paste, uses spinach instead of kale and sprinkles Romano ion the servings. I liked the kale!

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  15. Can you believe I've never eaten kale. This looks like the perfect recipe to try it.

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  16. Joanne, I think this would convert just about anyone, the kale is so sweet and tender.

    Julie, so glad you like it.

    Barbara, it's definitely an acquired taste, but this is a good kale recipe to start with!

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  17. Thanks for the good recipe, I will try it to-night as I have lots of kale in the garden. All your recipes I have tried so far are wonderful, they call for my name as I am a veggie lover just as you are.

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  18. Nicole, thanks for that nice feedback! Hope you like this one just as much.

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  19. I don't blame you - I wouldn't be able to stop eating this, either! It sounds fantastic!

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  20. Hi,

    This dish looks delicious but I'd probably have to substitute sweet or mild sausage since I have small children or prepare both mild & spicy separately as my husband and I would love the hot one!

    You probably have heard of a super simple snack you can make with Kale - Kale chips. If not, just spray a baking sheet with cooking spray and place dry pieces of kale on sheet. you can spray them as well if you like and likely sprinkle with sea salt. Then bake to desired crispiness. It's a beloved, healthy snack in our home. Only I have to make like 5 pans because they get gobbled up pretty quickly :)

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  21. Cooking Creation, now I am thinking about making it again! Hey, it's kale, right?

    Jackie, that's a good idea to make two pans of it. You could use mild sausage and just put a little more red pepper in the adult version. Yes, I have made kale chips and posted a recipe for Roasted Kale Chips with Sea Salt and Vinegar. I do like them a lot!

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  22. This looks incredible. I'd love to do some batch cooking and make a bunch for work lunches. Do you think it will freeze well?

    Thanks for another great recipe!

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  23. I'm not really sure how this will freeze, because there's not a lot of liquid in the sauce. It will definitely keep in the fridge for several days though. I think you could make the sausage/kale mixture and freeze that; then cook the pasta when you want to serve it.

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  24. BTW, if you were making the sausage/kale mixture to freeze, I might not cook it down quite so much; then you could do that when you cook the pasta. Love to hear how this turns out if you try it!

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  25. Thank you, Kalyn. I'll follow your advice, make a batch to freeze and will let you know how it turns out. (No doubt fab--I've never had a clunker from this site!)

    Best, Jen from NYC (anonymous poster from 3:57)

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  26. Thanks for the nice feedback Jen. I look forward to hearing how that works. I would love to have some of that in the freezer myself.

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  27. Mmmm I love kale but I just don't cook with it often enough. It's delicious and so healthy! But funny your kale looks smaller, paler and curlier than the kale I am used to seeing. Why?

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  28. Jamie, I cut my kale in the garden much smaller than the kale you get in the store so that's why it's smaller, curlier, and lighter. It's also more tender when you cut it young.

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  29. We just finished eating this ... what can I say, another keeper! It was loved by everyone! Thanks for such great recipes.

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  30. Glor, so glad you enjoyed it as much as I did!

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  31. Yum. Looks simple and delish! I might add some goat cheese. Really a perfect combination of ingredients.

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  32. I made this recipe last night and it was delicious. Next time I make it I will make homemade hot italian sausage and I think I would substitute 1/2 of the chicken stock for heavy cream. I think that would be wonderful. I used a kale that I'd never seen before - black kale (broad flat leaves), as well as the regular curly kind. Thanks for the inspiration.

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  33. Grace, glad you liked it. I don't think I've seen that type of black kale.

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  34. Mike, I'm reading these in reverse order in e-mail! I think goat cheese sounds great in this.

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  35. Glor recommended this recipe on her blog and it did not disappoint! Thanks so much for the recipe, it was delicious... we have found a new favorite in kale!

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  36. Sandy, so glad you enjoyed it!

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  37. Thanks for the pasta recipe. The dish looks very colorful and delicious.

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  38. Hi Kalyn. :) I made this last night with just a few tweaks (a bit more of almost all the ingredients) and we loooooved it. I cannot wait to eat my leftovers for lunch today. Thanks a bunch for the awesome recipe!

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  39. Melissa, so glad you liked it!

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  40. I just made this with quinoa instead of pasta and it was so good! The only thing I noticed was that with 2 cups of broth/stock, it was very soupy. I let most of the water boil off and then just ladled some out and it was perfect. I think this will become a staple!

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  41. Whoa, this was AWESOME!!!!! Used Dreamfields pasta but this tasted like SUCH an indulgence!! I browned the sausage in a big pot, then scooped them out to drain. I put the garlic and kale in the same pot to wilt down in the sausage juices too (probably not as healthy since I didn't technically drain the sausage fat, but sooooooo yummy!) Then I threw the pasta and sausage back into that big pot, added a generous amount of the pasta cooking water. Right before serving, even though it was still a big soupy, I drizzled some EVOO on the pasta and threw in the grated parm, stirred a bit and the whole thing thickened up to this amazingly creamy deliciousness!!!! YUMMMM!!!!! Better than most pasta I've eaten at nice restaurants!

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  42. So glad you liked it! I loved this too when I came up with the recipe. Now that I have garden kale again, I need to make it.

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  43. I am LOVING your website. This is the third recipe I have tried from your site this week and it was delicious! I definitely going to be trying many more recipes from your site :D

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  44. Thanks for that nice feedback; glad you're enjoying the recipes.

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  45. Thank you, thank you, thank you for this recipe! It is my family's first time eating kale and I had a daunting task in using up my new CSA veggie. No complaints from the boys (even my husband!) and I can't wait for the leftovers tomorrow! Yummy!!

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  46. Allison, so glad everyone enjoyed it!

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  47. I want to cook this with collards. I have collards in my garden.

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  48. I think this will be great with collards! They will cook a little faster than the kale, I'm guessing.

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  49. It's my mom's birthday and I will be starting this recipe in a couple of hours. This is the last of my collards from the garden. Will let you know if they like it.

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  50. I stumbled upon this recipe post a couple months ago and just wanted to say thanks - this is one of my favorite things to make. Had never tried kale before, this was a great way to start. I was thinking I might get a can of diced tomatoes to add to the mix as well and see how that turns out. Anyway, thanks again :)

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  51. Kristin, so glad you enjoyed it. I think Italian sausage and kale are a great combo!

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