Mushroom Sausage Kale Pasta

Mushrooms, Sausage + Kale… a perfect pairing for pasta.

This mushroom, sausage, and kale pasta is hearty, earthy, and incredibly light considering it’s in a cream sauce. I know what you are probably thinking, sausage in a cream sauce, it must be heavy. Surprisingly not, considering that I messed up my measurements, and didn’t have a boat load of cream sauce to cover this pasta. Let’s call it a happy accident, the ratio of sauce to filling to pasta is perfectly balanced, letting the ingredients shine without weighing it down. The last thing we want is to waddle away from the dinner table (always a time and place for that though).

WHAT YOU’LL NEED FOR SAUSAGE KALE PASTA

• Sausage – Sweet Italian pork sausage. If you can buy this loose out of the casing that is great! If not prep your sausage before cooking. In order to do this run your knife lightly down the length of the sausage and pull the meat out of the casing. Discard the casing. Pork isn’t your thing? This can easily be swapped out for chicken sausage.
• Mushrooms – Baby bellas provide that hearty mushroom flavor, and will hold their shape.
• Kale – Yes that green leafy stuff. We don’t want stems here. Pull the leaves off the stems before cutting.
• Pasta – Use a chunky pasta to balance out the large pieces of sausage and mushrooms. Think rigatoni or even penne over orecchiette and gemelli.
• White Wine – As always best rule of thumb is cook with a wine you would drink. Dry white, pinot grigio is a great option for this dish.
• Broth – Beef broth is preferred, however chicken will work as well.
• Heavy Cream
• Garlic – Fresh only!
• Thyme
• Parmesan Cheese – Freshly grated.

HOW TO MAKE MUSHROOM SAUSAGE KALE PASTA

Prep + Cook the Sausage – If you weren’t able to purchase loose sausage prep by cutting it out of its casing. On medium to low heat add 1 tbsp of olive oil and sausage. Using a large spoon break up the sausage as it begins to cook. Cook for 5-7 minutes or until half the sausage is cooked.

Don’t Forget the Mushrooms + Aromatics- Add in mushrooms, garlic, and thyme, 1/2 tsp of kosher salt and a few cracks of freshly ground pepper. Cook mushroom and sausage mixture for another 4-6 minutes or until the mushrooms have wilted down and the sausage is completely cooked through.

Make the Sauce – Add white wine and cook down for 2-3 minutes. Add broth and heavy cream. Cook for 15 minutes on medium heat. The heavy cream sauce will reduce. When the cream sauce has reduced, but is not super thick add in the kale and give it a stir to combine. Give the sauce a taste, and salt if necessary. Cook down for 2 minutes until kale has wilted.

Finish – Add in the pasta and cook the pasta and parmesan cheese in the sauce for 1-2 minutes until pasta is thoroughly coated and sauce has thickened.

STORING / REHEATING

If by chance you have left overs, or left it out and want to reheat. Put the finished pasta in a pot on low heat with a splash for cream. Heat for a few minutes with the lid on. I found this a better alternative to microwaving.

Need more pasta in your life? Who doesnt!

Lemon Caper Pasta,
Pasta Peas and Bacon
Spicy Caper Pasta