Pasta With Kale, Shiitake Mushrooms and Sausage
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1bunch black kale, washed, ribs removed
- 4Italian sausages (mild or hot)
- ½pound shiitakes (or brown mushrooms), washed, thinly sliced
- 4garlic cloves, peeled, finely chopped
- 4shallots, peeled, finely chopped
- 1tablespoon olive oil
- 2cups chicken stock or pasta water
- 1tablespoon sweet butter
- Sea salt and pepper
- ½cup grated Parmesan or Romano cheese
- 1box pasta (spaghetti, ziti, penne, or fusili)
- 1tablespoon kosher salt for the pasta
Nutritional analysis per serving (4 servings)
905 calories; 38 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 106 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 36 grams protein; 1222 milligrams sodium
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.
Powered by
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.
Sooo easy. Used some white wine to deglaze and omitted the butter (I forgot); otherwise followed the recipe as written. Giving it 5 ⭐️
We make this a lot and love it exactly as written. This week I happened to have some heavy cream on hand and toward the end we added a splash. Wow.
Delicious and easy