Italian Sausage, Kale & Pasta
This Italian sausage, kale and pasta dish combines savory Italian sausage with tender kale and a bright splash of lemon for a perfectly balanced bite. The rich, seasoned sausage adds depth while the lemon brings a fresh, zesty lift that cuts through the hearty flavors. Tossed with pasta, it’s a simple yet flavorful meal that’s both comforting and vibrant.
My family loves this pasta dish! It’s a creamy and flavorful meal that you can have on the table in 30 minutes making it perfect for weeknight dinners. This flavor packed combination of Italian sausage, kale, lemons, garlic and capers is a crowd pleaser that you’ll want to make again and again. Serve alone or with a side salad.
Why You’ll Love This Pasta Dish
- Quick and easy: This meal comes together in about 30 minutes.
- It’s versatile: Swap out the kale for your favorite greens. We like to use half kale and half mustard greens. Mustard greens add a little peppery yet mild flavor. Make it mild or spicy depending on the Italian sausage you like.
- Nutritious: Kale is a nutrient-dense “superfood” packed with vitamins A, C, and K, along with fiber and antioxidants, supporting heart health, immune function, and bone density.
- Guest quality: Not only is this dish quick and easy to make it’s also restaurant quality.
Substitutions
- The recipe calls for curly kale but feel free to use Swiss chard, spinach or mustard greens.
- Increase the flavor by using herbs like basil or parsley. Or add some nuts like walnuts or pine nuts for a crunch.
- Add more vegetables by including mushrooms, cherry tomatoes or peas.
- Increase the spiciness by using spicy Italian sausage instead of mild or sweet.
Ingredients
- Pasta: Any kind of pasta works well with this dish, however, I like to use thin pasta like spaghetti or linguine.
- Italian sausage (casings removed): Sweet, spicy or hot. It all depends on your preference. I like to use half hot and half sweet. The two provide a perfect balance of flavors. I recommend using Johnsonville Italian sausage. I’ve tried other brands and they are not nearly as good.
- Garlic: Aromatic and savory, adding warmth and depth with a subtle sweetness when cooked. For my family, the more the better. So if your family is not into garlic, then you might want to reduce the amount to only 3 cloves.
- Kale: One of nature’s “superfoods.” Remove the tough central stem and slice the leaves into ribbons. When cooked, kale becomes tender and slightly sweet. We like to combine half kale and half mustard greens. Mustard greens have a bold, peppery bite with a sharp, slightly spicy flavor. Once cooked, their flavor mellows and deepens — the sharpness softens into a savory, earthy bitterness with a gentle warmth that lingers.
- Parmesan cheese: This ingredient is essential. It provides a nutty, salty taste that complements the whole dish. So be generous with it.
- Lemons: The juice adds a “tangy” bite that acts as a flavor enhancer for the whole dish. The zest provides a potent aroma and additional flavor.
- Capers: Capers bring a salty and tangy flavor profile similar to green olives. They immediately elevate flavors from simple to gourmet.
- Heavy cream: Transforms the sauce into a silky, restaurant-style coating. It brings a rich, velvety and luxurious texture.
Tips
- Prepare all your ingredients in advance: Wash and chop the kale. Squeeze and zest the lemon. Peel and mince the garlic.
- Pasta water: Before draining the pasta, save a little water to add to the sauce. Adding pasta water to a pasta dish creates a luxurious, creamy, and well-emulsified sauce that perfectly adheres to the noodles. The starch helps thicken the sauce, while the salt in the water enhances flavor and ensures the sauce doesn’t separate.
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat in a microwave, or in a pot with a little chicken broth or heavy cream to help thin the sauce.
More Family Favorite Pasta Dishes
- Buffalo Wild Wings Garlic Parmesan Chicken Pasta
- Sausage, Leeks, Winter Greens and Pasta
- Quick Mushroom Tarragon Pasta
- Vietnamese Garlic Noodles
- Creamy Butter Tortellini with Steak
Italian Sausage, Kale & Pasta
This Italian sausage, kale and pasta dish combines savory Italian sausage with tender kale and a bright splash of lemon for a perfectly balanced bite. The rich, seasoned sausage adds depth while the lemon brings a fresh, zesty lift that cuts through the hearty flavors. Tossed with pasta, it’s a simple yet flavorful meal that’s both comforting and vibrant.
4
servings10
minutes20
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Ingredients
1 pound 1 linguine or spaghetti
1 pound 1 Italian sausage, casings removed
6 cloves 6 garlic, minced
2 Tablespoons 2 extra-virgin olive oil
2 heads 2 kale, de-stemmed and cut into ribbons (option – substitute one head for mustard greens)
1/4 cup 1/4 capers
1/3 cup 1/3 shredded Parmesan cheese
1/2 cup 1/2 heavy cream
zest of 1 lemon, about 1 teaspoon
juice of 2 lemons, about 1/4 cup
red pepper flakes for garnish, optional
Directions
- Wash the kale and winter greens. Remove any large stems from the greens, cut the leaves crosswise into thin ribbons. Peel and mince the garlic.
- Remove the casing and slice the sausages into small bites.
- Cook the sausage and garlic, over medium heat, in about 2 Tablespoons olive oil for 10 minutes or until the sausage is browned. Break sausage into smaller pieces while cooking.
- Add the greens (one handful at a time) and continue cooking for 5 minutes more, until they are soft and wilted. The addition of a little water or another 1-2 tablespoons of olive oil will help to steam them.
- Cook the pasta (reserve a little pasta water before draining it). Add pasta and pasta water to the pan. Toss all together.
- Finally, add the lemon juice, lemon zest, Parmesan cheese, capers, and heavy cream. Let simmer 3-4 minutes. Serve with additional slices of lemon and red pepper flakes.
Notes
- Wash your veggies: Rinse the kale and mustard greens one leaf at a time. Don’t worry about drying them before slicing.
- Pan size: While the greens reduce in size once cooked, they can be a bit of a challenge when adding to the pan. If possible, use a deep dish pan and add the greens one large handful at a time.
- Italian sausage (casings removed): Sweet, spicy or hot. It all depends on your preference. I like to use half hot and half sweet. The two provide a perfect balance of flavors. I recommend using Johnsonville Italian sausage. I’ve tried other brands and they are not nearly as good.
- Kale: One of nature’s “superfoods.” Remove the tough central stem and slice the leaves into ribbons. We like to combine half kale and half mustard greens. When cooked, kale becomes tender and slightly sweet and mustard greens bring a slightly spicy flavor.
- Parmesan cheese: This ingredient is essential. It provide a nutty, salty taste that complements the whole dish. So be generous with it.
- Garnish: Serve with additional lemon slices, Parmesan and red pepper flakes.
