Cavatappi with Sausage, Tomato and Kale

15 minutes Prep Time
20 minutes Cook Time
6 Servings

Cavatappi is the perfect shape to embrace the sausage, kale, and light tomato cream sauce in this dish. It comes together quick so you can have a hearty meal ready ready in no time.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 garlic clove, minced
  • 1 shallots, peeled and sliced
  • 1 pound Italian sausage, hot or mild, casing discarded
  • 1 bunch fresh kale, tough stems and center ribs removed, leaves coarsely chopped *See cook’s note below
  • 1/4 cup water
  • 2 cups cavatappi pasta, cavatelli or gemelli cooked and drained

  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes 28 oz

  • 1/3 cup half & half
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese

Instructions

Step one

Heat oil in large skillet over moderately high heat until hot, but not smoking.

Step two

Add garlic and shallot and cook for 2 minutes; stir so garlic doesn’t burn.

Step three

Add sausage, breaking up with a wooden spoon until browned, 5 to 7 minutes.

Step four

Add kale and water to skillet and sauté, stirring frequently, for about 5 minutes until the kale is tender and wilting.

Step five

Drain off 2 tablespoon of tomato juice and then add entire can of tomatoes to skillet. Break up tomatoes with back of spoon so the tomatoes are in large chunky pieces.

Step six

Simmer for a few minutes and then swirl in half and half; stir into sauce.

Step seven

Add pasta to skillet, tossing until well combined.

Step eight

Season with salt and black pepper and top with cheese.

*Cook’s Note Give your kale a quick massage – once you have the kale stems removed and leaves chopped, squeeze the leaves until they are fairly soft. This ensures you have tender kale in your dish.

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