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 minutesminutes
Cook Time 30 minutesminutes
Servings 5people
Ingredients
1lbpastachunky pasta like rigatoni
1lbsausage5 sausage links
16ozbaby bella mushroomssliced thick
3cupskaleleaves removed from stems, chopped.
1/2cupwhite wine
1/2cupbeef broth
1 3/4cupheavy cream
1cupparmesan cheesegrated
7 clovesgarlicminced
3tbspfresh thyme leavespicked off stems
salt & pepper
1tbspolive 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.