Yield:
6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish featuring sun-dried tomatoes, turkey Italian sausage, and fresh kale.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Step 2

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Ratings & Reviews

hochrox's Review

Rnld11
May 15, 2009
Remarkably simple, and oh so tasty, this has become one of our favorite kale recipes. We're vegetarian so we use the tube of veggie-sausage found in the produce section, and it comes out wonderfully, so I can only imagine what real sausage would be like.

satisfying & easy weeknight dinner

meg0524
December 11, 2015
This recipe was pleasing to everyone.  Love the addition of beans.  I added more sundries tomatoes based on reviews and because they are kind of like candy.  It's a very forgiving recipe so you can make it more to your taste with more or less of whatever you want.  I didn't use the reserved pasta liquid. I think it would have been like soup if I had.  1 cup of chicken broth provided the right amount of moisture.I do use pasta liquid when I make mac-n-cheese - maybe 1/2 cup and 1 1/2 milk.  I can no longer remember where I learned this makes a better sauce or why, but apparently it made enough sense at the time that I've added it to my routine for mac-n-cheese. So I wasn't surprised to see it here, but simply just seems to add too much liquid.  Good one worth repeating.

Iguanagirl's Review

tamaraskitchen
March 06, 2014
This was delicious. Made just as the recipe stated, only forgot to save the pasta water....I didn't add any extra liquid and certainly didn't miss it. Reheated very well.

jjohnson8837's Review

Yoheli
March 05, 2014
N/A

ninichef's Review

yoyo1198
February 21, 2014
Good flavorful dish. Strong kale flavor, you could easily half the amount and still have a good amount of veggies in this dish. Next time I would add more sundried tomatoes and crushed red pepper. I didn't add the reserved cooking liquid, not sure what purpose it served.

tsprincess's Review

misst66
January 23, 2014
This was pretty good, but.... I would double the amount of sun-dried tomatoes and cut the amount of kale by about a third. I used garbanzo beans and I liked them, but I'm sure cannelloni would be good as well. Unless you don't like spicy food, definitely use the hot sausage for more taste. I think this would also be good with spinach but I wouldn't cook it as you do with the kale. Also, next time, I'll use only one cup of broth.

Rnld11's Review

lorenzod
January 15, 2014
N/A

lorenzod's Review

jjohnson8837
December 05, 2013
I made this recipe and it was absolutely delicious. It was easy to make. I will make it again. However, next time I will add 1.5 cans of cannelli, 2 packages of kale and more sundried tomatoes. I didn't add all of the dry pepper flakes, so next time I will add the amount indicated. It's great to make on a Sunday afternoon and pack up batches for lunch and dinner during the week. Also, I made it with Mezze Penne. I don't like bow tie pasta.

KathRS's Review

taylesworth
November 21, 2013
This took more than 35 minutes, but that was expected. It was really easy to make, especially cause we got julienned tomatoes. A lot of my family doesn't like strong tomato flavor, but this was really good, the flavor was well distributed throughout, and not especially strong. We used mild Italian Sausage, the ones that come like bratwurst, and we wanted to add more pepper flakes than called for. Other than that, this recipe is great!

Yoheli's Review

rncook
November 20, 2013
N/A