Bucatini with Sausage & Kale Recipe

Bucatini with Sausage & Kale Recipe
Bucatini with Sausage & Kale Recipe photo by Taste of Home
Publisher Photo

Bucatini with Sausage & Kale Recipe

Be the first to add a review
Publisher Photo
I was short on time, but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale. —Angela Lemoine, Howell, New Jersery
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) bucatini pasta or fettuccine
  • 2 teaspoons plus 3 tablespoons olive oil, divided
  • 1 pound regular or spicy bulk Italian sausage
  • 5 garlic cloves, thinly sliced
  • 8 cups chopped fresh kale (about 5 ounces)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Romano cheese

Directions

Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally.
Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese. Yield: 6 servings.
Originally published as Bucatini with Sausage & Kale in Simple & Delicious February/March 2017

Nutritional Facts

1-1/3 cups: 512 calories, 30g fat (8g saturated fat), 51mg cholesterol, 898mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 19g protein.

  • 1 package (12 ounces) bucatini pasta or fettuccine
  • 2 teaspoons plus 3 tablespoons olive oil, divided
  • 1 pound regular or spicy bulk Italian sausage
  • 5 garlic cloves, thinly sliced
  • 8 cups chopped fresh kale (about 5 ounces)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Romano cheese
  1. Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
  2. In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally.
  3. Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese. Yield: 6 servings.
Originally published as Bucatini with Sausage & Kale in Simple & Delicious February/March 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBucatini with Sausage & Kale

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review