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tuscan kale and sausage "ear" pasta

DenverJones avatar
Recipe by
Ann JONES
@DenverJones
Geneva, IL

I had this amazing Italian-imported pasta in my cupboard (a large 'ear'-shaped pasta called "campanelle") that seemed too special to use with just a traditional meat sauce, so I searched my fridge and came up with a combination of kale and Italian sausage in a simple and fairly light cream sauce. It couldn't have been easier or tastier.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For tuscan kale and sausage "ear" pasta

  • 2 c
    dry campanelle pasta (or a shell-shaped pasta)
  • 8 oz
    mild/sweet bulk italian sausage
  • 1/2 md
    onion, chopped
  • 2 Tbsp
    minced fresh garlic
  • 1/3 c
    red bell pepper, chopped
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 tsp
    crushed red pepper flakes
  • 1 Tbsp
    all-purpose flour
  • 1 c
    half and half
  • 2-1/2 c
    chicken broth, low salt
  • 4 c
    fresh kale, chopped
  • 1/2 can
    parmesan cheese, grated

How To Make tuscan kale and sausage "ear" pasta

  • 1
    Add water to 2-quart sauce pan 3/4 full and bring to a boil over high heat. Add pasta to the boiling water and cook until al-dente/tender, about 10 minutes. Drain in a colander and set aside.
  • 2
    In a 12-inch skillet, cook Italian sausage over medium heat. Spoon off excess grease, and add onion, garlic, bell pepper, salt, black pepper, red pepper flake and flour to the skillet, stirring to combine and cooking over medium heat. Cook one minute.
  • 3
    Whisk in half and half and chicken broth. Bring to a boil over medium-high heat, then reduce heat to medium and simmer 5 minutes or until thickened slightly. Add kale and continue to cook several more minutes until kale is reduced in half and softened
  • 4
    Add a portion of the pasta to individual serving bowls and top with the sauce; toss to combine. Garnish each bowl with a tablespoon of Parmesan cheese.
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