Sausage & Kale Bucatini
This Sausage & Kale Bucatini pasta recipe is super simple to make and boasts flavor and nutrition.
Servings 6
Equipment
- 6-quart stock pot
Ingredients
- 12 ounce bucatini pasta
- 5 teaspoons olive oil, divided
- pound regular or spicy Italian sausage
- 5 garlic cloves, minced
- 8 cups chopped fresh kale (about 5 oz)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Optional topping: Parmesan cheese
Instructions
- In a large 6-quart stock pot, cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil.
- In same stock pot, cook sausage over medium heat for 5-7 minutes and no longer pink. Break sausage into large crumbles as it cooks. Add garlic and remaining oil; cook and stir 2 minutes.
- Stir in kale, salt, and pepper. Cover and cook over medium-low heat until kale is tender, about 10 minutes. Stir occasionally.
- Add cooked pasta and reserved pasta water; bring to a boil.
- Add cooked pasta and reserved pasta water; bring to a boil.
- Serve topped with parmesan cheese, if desired.
Notes
- Kitchen shears work great for chopping the fresh kale.
- Breaking the bucatini in half before cooking can make it easier for little eaters to enjoy.