This dish makes my husband and daughter love me. I say this knowing they love me to begin with but I think this meal puts that love over the moon and back 47 times. How do I know this? A couple reasons. Here’s what went down at dinner last night:
Nick: “Honey, if you ever feel like getting your feet rubbed or want to go on a relentless shopping spree all you have to do is make this meal. If you make this meal, you can have whatever you want”. Yes, this may be bribery..but if this meal is all it takes, I’m TOTALLY fine with bribery.
Georgia: “mmmmmm, mama. mmmmmm”. Insert slurping and gasping sounds as she struggles to get enough into her tiny little mouth.
So, in case you were wondering, I’ve decided I’m making this dish every night for dinner for the rest of my life. Sorry, guys, no more recipes here. You don’t mind if I write about this pasta dish for every post, right? My feet need rubbing…and my gosh my closet needs a makeover! I wonder if there are spa visits included?
I’d have to say this is a pretty phenomenal dish. So fast and simple and packed with flavor. And who doesn’t need more of our superfood friend, kale, in their life? You feel like a foot rub? Make this dish.
A quick note about pasta. You can use any shape of pasta here. I prefer penne because all of the creamy sauce gets trapped in those little tubes so you always get the perfect bite. As for what kind of pasta, any will do for this recipe. My family prefers brown rice or quinoa pasta as they are great whole grain, high protein, gluten free options. If you are trying to cut back on gluten or simply looking for a healthier option and haven’t tried them I would encourage you to test them out…your family will never know the difference.
Pasta with Sausage, Kale and Tomatoes
12-16 Ounce Penne
2 Tablespoons Olive Oil
1 Pound Italian Pork or Turkey Sausage
1/2 Bunch Kale, leaves removed and chopped
4 Garlic Cloves, chopped
1/2 Teaspoon Salt
1 (15 ounce) Can Petitie Diced Tomatoes
1 1/2 Cups Chicken Stock
3/4 Cup Half and Half
1/4 Cup Grated Parmesan
Pinch Crushed Red Peppers
2 Tablespoons Chopped Fresh Basil
Shredded Parmesan, for serving
While preparing the sauce cook pasta according to package directions; drain.
In a large skillet or dutch oven heat olive oil over medium high heat. Add sausage and break up with spoon; cook until beginning to brown, about 5 minutes. Once sausage is beginning to brown add kale leaves and cook, stirring occasionally, 4 minutes. Stir in garlic and salt and cook one more minute. Add tomatoes and chicken stock and bring to a simmer. Let simmer over medium heat, stirring occasionally, 10 minutes. Stir in half and half, parmesan and crushed red pepper. Let simmer 5 more minutes. Turn off heat, add basil and pasta to the sauce and stir to combine. Serve with shredded parmesan on top.