Bucatini with Sausage & Kale
“I was short on time but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale.” —Angela Lemoine, Howell, New Jersery
| Servings | Prep Time |
| 6servings | 30minutes |
| Servings | Prep Time |
| 6servings | 30minutes |
Ingredients
- 1 package bucatini pasta or fettuccine 12 ounces
- 2 tbsp teaspoons plus 3olive oil divided
- 1 lb regular or spicy bulk Italian sausage
- 5 garlic cloves thinly sliced
- 8 cups chopped fresh kale about 5 ounces
- 3/4 tsp salt
- 1/4 tsp pepper
- Shredded Romano cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
- In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally.
- Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.
Recipe Notes
Nutrition Facts
1-1/3 cups: 512 calories, 30g fat (8g saturated fat), 51mg cholesterol, 898mg sodium, 43g carbohydrate (2g sugars, 3g fibre), 19g protein.
