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–+ servings
Chicken Sausage Kale and Mushroom Pasta

Chicken Sausage Kale and Mushroom Pasta

This quick and hearty pasta combines tender kale with savory chicken sausage and sweet sun-dried tomatoes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Equipment

  • 1 large skillet
  • 1 stockpot
  • 1 colander

Ingredients
 
 

  • 1 pkg al fresco Roasted Red Pepper Asiago Chicken Sausage
  • 8 oz spaghetti, cooked according to package directions for al dente
  • 1 cup reserved pasta water
  • 1/4 cup olive oil
  • 2 cups mushrooms, sliced
  • 2 cups lacinato kale, washed, stems removed, thinly sliced
  • 1/2 cup sun dried tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 cup white wine
  • parmesan for serving
  • crushed chili flakes for serving

Instructions
 

  • Cook spaghetti according to the package directions for al dente. Drain. Reserve one cup of the starching cooking water.
  • Heat a large skillet over medium heat with olive oil. Add the sausage. Cook the sausage for 5 minutes until golden. Remove from the pan.
  • Add the mushrooms to the pan and continue to stir. Allow them to cook for a couple of minutes until beginning to brown.
  • Add the garlic and sun-dried tomatoes into the pan. Continue to stir.
  • Add the white wine to the pan, making sure to scrape up all the brown bits, deglazing the pan.
  • Add the kale to the pan and allow it to cook until it is wilted.
  • Add the sausage back into the pan along with any drippings.
  • Add the spaghetti and reserved pasta water. Gently stir until the spaghetti has absorbed the liquid and the ingredients are evenly mixed.
  • Remove the skillet from the stove.
  • Grate fresh parmesan over the top and garnish with crushed red chili flakes if desired.
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