Sausage and Kale With Lasagna Noodles
This sausage and kale pasta is a delicious and hearty dish that uses broken-up lasagna noodles for the pasta. The flavors and textures of the kale, sausage, and pasta are amazing and it is easy to make.
Servings: 4 people
Ingredients
- 1 package of uncooked lasagna noodles each sheet broken into 3 pieces
- 4 Italian sausage links with the casings removed
- 2 small bunches of kale with the leafy part cut off of the stems and then cut thin (discard stems since they are tough)
- 1 pint Baby bella mushrooms or button mushrooms
- 1 shallot diced
- ¼ cup balsamic vinegar or dry vermouth or white wine
- 3 cloves garlic minced
- 4 tablespoon olive oil
- 3 tablespoon butter
- ½ teaspoon dried thyme or 1 ½ teaspoon of fresh thyme
- ½ teaspoon kosher salt
- big pinch of kosher salt
- Parmesan for serving optional but recommended
Instructions
- Bring a large pot of salted water to a boil. This is for your pasta.big pinch of kosher salt
- Now grab a large heavy bottom saute pan, add 2 tablespoon of your olive oil and heat over medium heat.4 tablespoon olive oil
- When pan is heated add your sausage and brown them while breaking them up into little bits.4 Italian sausage links with the casings removed
- Once browned, remove the sausage from the pan on to a large plate covered with aluminum foil until later.
- With the same pan that you cooked the sausages in, add your mushrooms and shallot and saute for about 4- 5 minutes letting them soak up all of those yummy drippings from the sausage.1 pint Baby bella mushrooms or button mushrooms, 1 shallot
- Now add your kale and saute for about 5-6 minutes until you start to see the kale soften and break down.2 small bunches of kale
- Once the kale cooks down, go ahead and add your garlic and salt and saute for another couple minutes so the garlic can release it's flavor but not burn.3 cloves garlic, ½ teaspoon kosher salt
- Once this is all cooked remove the veggies from the pan, add it to the plate with your sausage and return the pan to the burner.
- Melt your butter on medium heat.3 tablespoon butter
- Once butter is melted, add your balsamic vinegar and thyme and stir and scrape up all of the brown bits in the pan. Do this for about 3-5 minutes or until you see the balsamic reducing.¼ cup balsamic vinegar, ½ teaspoon dried thyme or 1 ½ teaspoon of fresh thyme
- Now go ahead and add back to the pan the sausage and veggies and toss it well so all of the sauce coats it evenly. Cover and turn heat to lowest setting to keep warm.
- Now your pasta water should be boiling so add your broken lasagna noodles and cook until al dente from your pasta's directions.1 package of uncooked lasagna noodles
- When they are nice and al dente, take a mug and scoop out some of that pasta water (in case your sauce needs thinning later) and then drain your pasta.
- Add your pasta back into the pasta pot after it's drained and add the remaining 2 tablespoon of olive oil so your noodles do not stick!
- Now add your sausage, veggies and sauce to that pot, tossing it all together. If your pasta looks to dry just add a ¼ cup or so of your reserved pasta water.
- Pour your pasta into a large serving platter making sure to get all of the bits out of the pot. Serve it with some freshly grated parmesan on top and at the table and enjoy!Parmesan for serving
Notes
Storing: To store leftover pasta, allow it to come to room temperature then place in a container with a tight- fitting lid and store in the fridge for up to 2 days.
Nutrition
Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!