Prep Time
15 Mins
Cook Time
25 Mins
Makes 6 servings

Kale has a mild cabbage-like flavor that's nice with sausage. To save a few minutes on the cook time, use spinach, which does not require steaming. Cook pasta, chop onion, and toast pine nuts the day before. Rinse pasta with cold water to wash away starches that cause sticking, and refrigerate in a zip-top plastic bag.

How to Make It

Step 1

Arrange kale in a steamer basket over boiling water; cover and steam 2 minutes. Drain. Remove thick stems, and cut leaves into thin strips; set aside.

Step 2

Cook pasta according to package directions; drain and set aside.

Step 3

Remove and discard casings from sausage. Cook sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink; drain.

Step 4

Add onion to sausage in Dutch oven, and sauté 5 minutes. Add garlic, and sauté 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale; cook 5 minutes. Stir in basil and next 3 ingredients; cook 1 minute. Stir in pine nuts, pasta, and feta cheese; cook until thoroughly heated. Serve immediately.

Step 5

*1 (6-ounce) package fresh baby spinach may be substituted for kale. Omit steaming procedure.

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Ratings & Reviews

jspicest's Review

October 19, 2013

Cathall's Review

July 03, 2013

ADDChef's Review

November 26, 2008
I made this with veggie "sausage" by Gimme Lean. It was really good, I also used wheat pasta. My husband liked it as well. It was sort of more of a "goulash" than a regular pasta dish, i thought anyway.