This delicious Pasta with Italian Sausage, Kale and Mushrooms is full of big savory flavors, it’s easy to prepare, and can be made vegetarian if you’d like!
- 1 pound uncooked pasta (I used campanelle)
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound Italian sausage (traditional, chicken or Field Roast*), sliced into rounds or crumbled
- salt and pepper
- 1 pound (16 ounces) baby bella or white button mushrooms, quartered
- 1 bunch fresh kale, roughly chopped (coarse stems removed)
- 8 cloves garlic, peeled and thinly-sliced (or minced)
- 1/3 cup dry white wine**
- pinch of crushed red pepper flakes
- lots and lots of Parmesan cheese
- Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then reserve about 1/4 cup of pasta water on the side for later. Drain the pasta, and set it aside.
- Meanwhile, as the pasta water is heating and the pasta is cooking, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add the Italian sausage and sauté, flipping and stirring occasionally, until the sausage is browned and crispy on both sides. Transfer the sausage to a separate plate with a slotted spoon, and set aside.
- Add the remaining 2 tablespoons oil to the pan (or add less oil if you’re using traditional sausage that left behind grease after cooking), and add the mushrooms. Sauté for 3 minutes, stirring occasionally, until browned. Then add in the kale and garlic, and sauté for 3-4 minutes more, stirring occasionally, until the garlic is fragrant and the kale is softened. Add in the white wine and crushed red pepper flakes, and stir to combine. Simmer for 1 minute.
- Combine the cooked pasta with the mushroom mixture and sausage, and toss to combine. Stir in some of the reserved pasta water if you’d like a slightly more saucy pasta.
- Serve immediately, garnished with lots of Parmesan cheese.