Pasta With Kale, Shiitake Mushrooms and Sausage
Updated August 30, 2017
Peter DaSilva for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 bunch black kale, washed, ribs removed
4 Italian sausages (mild or hot)
½ pound shiitakes (or brown mushrooms), washed, thinly sliced
4 garlic cloves, peeled, finely chopped
4 shallots, peeled, finely chopped
1 tablespoon olive oil
2 cups chicken stock or pasta water
1 tablespoon sweet butter
Sea salt and pepper
½ cup grated Parmesan or Romano cheese
1 box pasta (spaghetti, ziti, penne, or fusili)
1 tablespoon kosher salt for the pasta
Nutritional analysis per serving (4 servings)
107 grams carbs; 103 milligrams cholesterol; 955 calories; 17 grams monosaturated fat; 7 grams polyunsaturated fat; 15 grams saturated fat; 41 grams fat; 9 grams fiber; 1253 milligrams sodium; 40 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you’re making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
- Step 2
Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into ¼-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
- Step 3
Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.
Private Notes
Comments
Definitely do step 2 first...then cook the pasta...already cooked pasta just sitting around for more than a few minutes gets uneatable quite fast...the ingredients definitely want short pasta, penne, rigatoni, farfalle and not spaghetti which calls for a delicate sauce without pieces of escarole and sausage. I would definitely add peperoncino. And leave out the butter and cheese.
Pasta is never cooked and set aside. Never, Never, Never!
Once again, I'm seeing "recipes" for dishes I grew up with that just used up what was in the fridge. While I usually don't have kale on hand, I always have spinach or escarole or broccoli rabe. Try adding a pinch of red pepper. It's one of the most satisfying pasta dishes around and you will find yourself gravitating to it as the week nights go by.
This was a day when I had some stuff in the fridge and was NOT going back to the grocery store. Had some ground chicken…added sausage spices to it and refrigerated it for 3-4 hours. Used that for then sausage. Had some nice Tuscan kale and the garlic and shallots but no Shitakis. But, I had dried porcini mushrooms. Put some hot water on them for an hour or so and then used the juice along with some chicken broth for the final step. At the end I chopped some basil and oregano and Voila! Easy and delicious! Used WW fettuccine.
So many people complaining about leaving the cooked pasta aside. So it sits for 20 mins in some good olive oil!?! Mine turned out great. Only change I would make would be to use ground sausage instead of slices next time. Browning it would give both crunch, depth, and more sausage deliciousness in every bite, than you get having to dig around for the slices.
I know it’s unusual to cook pasta ahead of time, but I was starving and completely enjoyed several nibbles of simply dressed pasta while the reat of the dish came together. I didn’t notice any ill effect of the pre cook. Im having leftovers for lunch as I type!