Fettuccine with Sausage and Kale

As you all may have guessed, I love kale.  It’s one of the best foods you can eat and it really goes well with soups and pastas.

I usually mix sausage and kale in a delicious soup, but I was feeling adventurous the other day and decided to try a pasta combination.  This is a simple recipe for a weeknight meal and it can easily feed 4-6 hungry mouths.  You could also use chicken and spinach instead of sausage and kale, if you prefer.

One reason I like cooking with kale is that it’s very forgiving.  It takes quite a while for kale to really cook and wilt down…so it’s great for those who tend to be a little flaky in the kitchen (*raises hand*).  I also love that kale maintains its crunch and shape after being cooked, unlike spinach which wilts and becomes a soggy mess if you’re not careful.

Veggie lovers can also omit the sausage from this dish without any problem.  This recipe originally calls for 1 lb. of sausage, however I only added 1 sausage link (about the size of a bratwurst).  That way there was just a taste of meat without all the fat and sodium.

This is a great meal for a Wednesday or Thursday night.  As a matter of fact, I think I made this one rainy Thursday evening and enjoyed it with a marathon of Law and Order: SVU.  Strange combination, I know…but I can’t help myself!

Fettuccine with Sausage & Kale

Ingredients:

  • 1 lb. whole wheat fettuccine
  • 1 lb. spicy Italian sausage, removed from casing
  • ½ cup heavy cream (or your favorite white sauce)
  • Cayenne pepper, to taste
  • Salt and pepper, to taste
  • 1 large bunch of kale, trimmed and coarsely chopped (about 4-5 leaves)
  • ½ cup grated Parmesan cheese

Directions:

  1. In a large pot of boiling, salted water, cook pasta until it’s al dente; drain.
  2. In a large skillet, cook sausage over medium-low until browned, about 7 minutes. Add ½ cup water and cream; simmer until reduced by half, about 7 minutes.  Add Cayenne pepper, if desired, and salt and pepper.
  3. Add kale; toss until wilted. Remove from heat; toss with pasta.
  4. Sprinkle with Parmesan cheese and serve.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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