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 Mushroom, Sausage, and Kale Pasta
- Sausage – Sweet Italian pork 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 vegetable will work as well.
- Heavy Cream
- Parmesan Cheese
A Few Tips
- I understand pork sausage is NOT for everyone. While the taste will deviate from the original recipe, chicken sausage is a great swap out!
- 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.
- Interested in other pasta dishes? Check out Lemon Caper Pasta, Pasta Peas and Bacon, or Spicy Caper Pasta.
Mushroom, Sausage, and Kale Pasta
- 1 lb pasta chunky pasta like rigatoni
- 1 lb sausage 5 sausage links
- 16 oz baby bella mushrooms sliced thick
- 3 cups kale leaves removed from stems, chopped.
- 1/2 cup white wine
- 1/2 cup beef broth
- 1 3/4 cup heavy cream
- 1 cup parmesan cheese grated
- 7 cloves garlic minced
- 3 tbsp fresh thyme leaves picked off stems
- salt & pepper
- 1 tbsp olive oil
- If using sausage in casing, slice down the center and remove 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.
- Add in mushrooms, garlic, and thyme, 1/2 tsp of salt and a few cracks of freshly ground pepper. Mixing thoroughly. Cook mushroom and sausage mixture for another 5-7 minutes or until the mushrooms have wilted down and the sausage is completely cooked through.
- Add white wine and cook down for 3 minutes. Add broth and heavy cream. Cook for 15 minutes on medium heat. The heavy cream sauce will reduce.
- While sauce is reducing prepare the pasta in salty water as per package instructions. Drain, and set to the side.
- 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.
- Add in the pasta and cook the pasta and parmesan cheese in the sauce for 2-3 minutes until pasta is thoroughly coated and sauce has thickened.
- A good sign that the cream sauce is done reducing is it should thinly coat the back of a spoon. If you are worried its too thin either give it a few more minutes or don’t worry! When you add the pasta and cheese it will thicken up.
- Depending on how much salt is in the broth you use, you may need to add more than recommended. Always salt to taste.