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Creamy Kale and Chicken Sausage Pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Radiatori pasta in creamy tomato sauce with portobello mushrooms, kale, and chicken sausage.
Ingredients:
  • 1 pound radiatore pasta
  • 1 bunch chopped kale
  • 1 (10 ounce) package Smoked Gouda Chicken Sausage (such as Gilbert’s®)
  • 1.5 cups portobello mushrooms, quartered
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 (20 ounce) jar marinara sauce
  • 0.25 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup freshly grated Parmesan cheese, plus more for garnish.
Instructions:
  • 1. Boil a large pot of salted water. Add radiatori and cook until al dente, about 8 to 12 minutes. Remove pasta and keep water in the pot. 2. Add kale to the boiling water and blanch for 1 minute. Drain off water.
  • Shock the vibrant kale leaves in a bowl of ice water to halt the cooking process. Drain, gently squeeze out excess liquid, and give them a rustic chop. Keep aside for later use.
  • Slice the sausage into thin discs and sear in a hot pan until golden brown. Set aside.
  • In the same pan, sauté mushrooms, diced onion, minced garlic, salt, pepper, and red pepper flakes in olive oil until mushrooms are soft and onions are slightly browned, about 5 to 8 minutes. Add chopped kale, sausage, marinara sauce, and chicken broth. Stir in heavy cream and Parmesan cheese until well combined. Simmer until the sauce reaches your preferred thickness.
  • Distribute radiatori evenly into bowls, then generously spoon tomato sauce over.

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