BUCATINI WITH SAUSAGE & KALE
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 512 calories, Fat 30g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 898mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein.
PASTA WITH SAUSAGE AND KALE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
- Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
- Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.
SAUSAGE, KALE & CHILLI PASTA
This simple sausage and kale pasta dish is perfect for feeding the family. Give it a modern twist by using orecchiette, it's sure to be a crowd-pleaser
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside.
- Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add the lemon juice and tomatoes, cook for 2 mins, then remove from the heat.
- Boil the pasta following pack instructions until al dente. Add the kale for the final 2 mins of cooking. Drain, saving the cooking liquid, then put the pasta and kale back in the saucepan to keep warm. Add about 100ml cooking liquid to the tomatoes. Heat up, pour over the pasta and toss together with the sausage, lemon zest and half the Parmesan. Serve in bowls with the remaining Parmesan sprinkled over.
Nutrition Facts : Calories 771 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium
BUCATINI WITH MUSHROOMS & SAUSAGE
Pay homage to some of the delicious pasta dishes in Umbria, where mushrooms and sausages are king - this recipe highlights the power of dried porcini stock.
Provided by Rosie Mackean
Categories Dinner
Time 27m
Number Of Ingredients 11
Steps:
- Tip the dried porcini mushrooms into a large pan with 600ml boiling water from the kettle. Set over a low heat and simmer for 10-15 mins until slightly reduced to make an intense mushroom stock.
- Heat the the oil in a large pan over a medium heat. Squeeze the sausagemeat from the skins into the pan and fry for 5-8 mins, breaking it up with a wooden spoon as it cooks, until lightly browned.
- Meanwhile, bring a large pan of salted water to the boil. Drop in the bucatini and move it around using tongs to prevent it sticking together. Cook for 9 mins. Meanwhile, add the garlic and chilli flakes to the sausagemeat and fry for 1 min before pouring in the wine. Cook for 5 mins more until the wine has reduced, then tip in the rehydrated mushrooms and the stock (you should have about 350ml). Season with salt and black pepper, then bring to a simmer.
- After roughly 9 mins, use the tongs to move the bucatini directly from its cooking water into the mushroom sauce. The mixture will seem quite watery at first, but the trick is to finish cooking the bucatini by simmering it in the broth - it will soak it all up and take on the earthy flavour. Keep moving the pasta in the broth using the tongs for 3 mins, or until most of the water has been absorbed. Stir in the cream, a grating of nutmeg and the parsley. Stir well, taste for seasoning and serve topped with lots of parmesan.
Nutrition Facts : Calories 794 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
BUCATINI WITH SAUSAGE AND PEPPERS
Provided by Joseph Bastianich
Categories Pasta turkey Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Bell Pepper Healthy Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.
- 2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.
- 3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
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