Hey there, pasta lovers! Get ready to elevate your dinner game with this Salsiccia and Kale Pasta recipe. It’s a simple yet sensational dish that celebrates the essence of Italian cuisine! With just a handful of quality ingredients, we’re bringing you a hearty and flavourful meal made with a harmonious blend of Italian sausage, Tuscan kale, and sun-dried tomatoes. This dish is minimal yet impactful, with fragrant garlic, fennel seeds, and a hint of red pepper flakes adding layers of depth to every bite.
And the best part? This recipe is as easy as it is delicious, making it a go-to favourite for busy weeknights or laid-back weekends. Fast, flavourful, and hearty, you know it’s going to be a big hit from the moment you start cooking. Plus, it’s a great way to get some greens in without feeling like you’re eating a salad. Give it a try and see for yourself how tasty and satisfying it can be!
Quality ingredients equal flavour!
Quality ingredients are indeed the key to mouthwatering flavours! Now, let’s explore the ingredients that make our Salsiccia and Kale Pasta recipe sing:
Italian Sausage: It’s like the hero of the dish, bringing that rich, meaty flavour that as Flexitarians, we all love. Personally, I prefer Italian Peperoncino sausage for its delightful kick, adding a perfect amount of spice to dishes without overpowering the palate.
Sun-Dried Tomatoes: They add a sweet and tangy kick to the pasta, kind of like little bursts of sunshine in every bite.
Tuscan Kale: This leafy green not only adds colour but also a bit of freshness to balance out the hearty sausage. Feel free to use curly kale, spinach or even broccolini (Bimi) in its place.
Garlic, Fennel Seeds, and Oregano: These seasonings are like the secret sauce that makes everything taste amazing. They add depth and flavour without being too fancy.
Balsamic Vinegar: We use these to bring it all together, giving the dish that extra something special. Look for a traditional balsamic vinegar that has been aged for at least 12 years. This type of balsamic vinegar tends to be thicker, sweeter, and more flavourful, which will enhance the depth and complexity of the dish.
Parmesan Cheese: Because let’s face it, everything’s better with cheese!
Let’s get cooking and savour the incredible flavours these ingredients bring to our pasta dish!
A Step-by-Step Guide to Perfect Salsiccia and Kale Pasta!
Here’s how to make this recipe:
Step 1: Prepare the Pasta
Cook the pasta until it’s al dente, and remember to reserve a cup of the cooking liquid – trust me, it’s magic later on!
Step 2: Sauté Sausage and Aromatics
Heat olive oil in a skillet and cook the sausage until it’s perfectly browned and cooked through. Add red onion and sun-dried tomatoes, letting them mingle for about 5 minutes to release their aromas. Then, add garlic, oregano, fennel seeds, and red pepper flakes, allowing the flavours to come alive. Toss in the kale and let it wilt for a burst of freshness.
Step 3: Simmer and Combine.
Stir in crushed tomatoes, bringing the mixture to a gentle simmer. Drizzle balsamic vinegar for a touch of sweetness. Add the cooked pasta to the sauce, ensuring each piece is well-coated. If needed, add some pasta water to achieve the desired sauce consistency.
There you have it – a taste of Tuscany right in your own kitchen! Buon Appetito! 🍝
This Balsamic Kale and Sausage Pasta is:
- Deliciously rich tasting.
- Hearty thanks to the salsiccia.
- A subtle kick of spice, perfectly balanced.
- Ultimate comfort food.
- On the table in 30 minutes.
How to adapt this Salsiccia and Kale Pasta recipe
Here are a few vegetables that would complement the flavours of the Salsiccia and Kale Pasta:
- Bell Peppers: Whether roasted or sautéed, bell peppers bring sweetness and a vibrant pop of colour to the dish.
- Zucchini: Thinly sliced zucchini can be cooked until tender and will add a light, fresh taste to the pasta.
- Mushrooms: Sliced cremini mushrooms offer a meaty texture and earthy flavour. Sauté them separately for a deliciously browned finish.
- Cherry Tomatoes: Halved cherry tomatoes, added towards the end of cooking, provide a burst of freshness and acidity, balancing the richness of the dish.
- Different Greens: Use spinach, Swiss chard, or arugula instead of kale for a change in texture and taste.
Experimenting with different combinations can add variety and extra nutrients to your meal!
Salsiccia and Kale Pasta FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
While sun-dried tomatoes add a unique sweetness and intensity to the dish, you can certainly use fresh tomatoes as a substitute. Consider adding a little tomato paste to richen the flavour.
Is there a substitute for Tuscan kale if it’s not available?
Yes, if Tuscan kale isn’t available, you can use other varieties of kale, such as curly kale. Alternatively, spinach or Swiss chard can also work as substitutes.
What pasta shapes work best for this recipe?
While orecchiette is traditional and ideal for holding chunkier sauces, other pasta shapes can work well too. Penne, rigatoni, or farfalle are great alternatives that hold sauce nicely and provide a delightful texture to the dish.
Looking for more ideas with salsiccia? Try one of these delicious recipes:
- Pasta con Salsiccia with Creamy Tomato Sauce
- Gnocchi-Baked Gnocchi with Tomato and Salsiccia
- Bolognese with Lentils and Salsiccia
Salsiccia and Kale Pasta
Ingredients
- 350 g dried pasta (e.g. orecchietti, rigatoni, penne)
- 2 tablespoons olive oil
- 300 g salsiccia (Italian sausage), casings removed
- 1 medium red onion, finely chopped
- 4 garlic cloves, minced
- 50 g sun-dried tomato halves in oil, finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2-3 handfuls Tuscan kale leaves, stemmed and chopped
- 1 x 400 g can crushed tomatoes
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons balsamic vinegar (top quality)
- Finely grated Parmesan, for serving
Method
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Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup (250 ml) pasta cooking liquid.
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Meanwhile, heat 2 tablespoons olive oil in a deep, large skillet over medium-high.
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Add the sausage and a pinch of salt. breaking it into smaller pieces with a wooden spoon, until it's fully cooked (3-4 minutes).
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Add onion and sun-dried tomatoes and cook, stirring occasionally, until onion softened (about 5 minutes).
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Add garlic, oregano, fennel seeds, red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until combined and fragrant (1-2 minutes). Add kale and sauté until starts to wilt (1-2 minutes)
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Stir in the crushed tomatoes and bring to a simmer. Drizzle the balsamic vinegar over the sauce and stir to incorporate. Reduce the heat to a low simmer.
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Add pasta, cook, stirring often and adding pasta cooking liquid a little at a time, if needed, until pasta is coated with the sauce.
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Serve the pasta hot, garnished with finely grated Parmesan cheese. Enjoy!
Notes
- My favorite Italian saussage for this recipe is Salsiccia Peperoncino, which is mildly spicy.
- I highly recommend Balsamico di Modena for its richness, harmonious blend, and full-bodied flavor, accentuated by a perfectly balanced sweet and sour interplay on the palate. Exceptionally refined!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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