Sun-Dried Tomato, Sausage & Kale Pasta
Sun-Dried Tomato, Sausage & Kale Pasta
Brie Thompson
4
10 minutes
20 minutes
Bold, hearty, and so satisfying, this is the pasta I make when I want big flavor without a lot of fuss. Italian Ground Sausage and sun-dried tomatoes bring savory richness, while PizzaOlio Infused Olive Oil and Bruschetta Dried Herb Blend add herby, garlicky depth. A splash of Sun-Dried Tomato Barrel Aged Balsamic ties it together with Pappardelle Pasta, kale, lemon, and Parmesan.
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Ingredients
- 1 lb Pappardelle Pasta (*see notes for gluten free option)
- 1 Pasta Rocks™
- 1 Tbsp PizzaOlio Infused Olive Oil
- 1 lb Italian Ground Sausage
- 1 Small Shallot, diced
- 1 Head Kale, chopped
- 1 (8 oz) jar Sun-Dried Tomatoes, drained
- 2 Tbsp Bruschetta Dried Herb Blend
- Roasted Garlic Infused Sea Salt, to taste
- 3 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 1 Lemon, zested and juiced
- 1 cup Parmesan, freshly grated
- Parmesan, freshly grated, to garnish
- Parsley, chopped, to garnish
Directions
Bring a large pot of water to a boil. Salt the water with Pasta Rocks™ according to package directions.
Cook the Pappardelle Pasta according to package directions. Reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
Meanwhile, heat 1 Tbsp PizzaOlio Infused Olive Oil in a large skillet over medium heat. Add the Italian Ground Sausage and cook until browned, about 5 minutes.
Add the shallot, kale, sun-dried tomatoes, Bruschetta Dried Herb Blend, Roasted Garlic Infused Sea Salt, and Sun-Dried Tomato Barrel Aged Balsamic to the skillet. Cook until the kale is bright green and wilted, about 3 minutes.
Add the cooked pasta, ½ cup of the reserved pasta water, lemon zest, lemon juice, and 1 cup Parmesan to the skillet. Stir until combined, adding more pasta water as needed to loosen the sauce. Taste and add more Roasted Garlic Infused Sea Salt, if needed.
Garnish with additional Parmesan and parsley. Serve immediately.