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Mushroom, Sausage, and Kale Pasta

This mushroom, sausage, and kale pasta is hearty, earthy, and incredibly light considering it's in a cream sauce.
Course Dinner
Cuisine Italian
Keyword Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5 people

Ingredients

  • 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

Instructions

  • 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 4-6 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 1-2 minutes until pasta is thoroughly coated and sauce has thickened.

Notes

  • 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.