Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Sausage Cavolo Nero Pasta! Imagine a dish that combines the rich, hearty flavors of Italian sausage with the robust, slightly bitter notes of cavolo nero (black kale), all tossed together in perfectly cooked pasta. This recipe is not just a meal; it's a journey through rustic Italian cuisine that will transport you straight to a charming trattoria in Tuscany.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 sausages, casings removed
- 2 cups cavolo nero, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- Add pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat.
- Remove sausage casings and crumble the meat into the skillet. Cook for 5-6 minutes, breaking the sausage into small pieces until it's browned and no longer pink.
- Add minced garlic and red pepper flakes to the skillet. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add chopped cavolo nero to the skillet and cook for 3-4 minutes until the leaves are tender and slightly wilted.
- Drain the cooked pasta and add it directly to the skillet with the sausage and cavolo nero.
- Toss everything together, adding reserved pasta water as needed to create a light sauce and help the ingredients adhere to the pasta.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese.
Tips
- Always reserve pasta water - it's liquid gold for creating a silky, clingy sauce that helps ingredients stick to your pasta.
- Use high-quality Italian sausage for the most authentic flavor profile.
- Don't overcook the cavolo nero - you want it tender but still with a slight bite.
- Grate fresh Parmesan cheese directly over the dish for maximum flavor impact.
- If you can't find cavolo nero, lacinato kale or regular kale make excellent substitutes.
- For extra depth, consider adding a splash of white wine when cooking the sausage.
- Use a large skillet to ensure ingredients have enough space to brown properly.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 22g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 45mg
