Farfalle with Sausage, Kale and Tomatoes

An easy & quick pasta dish that can be made in under 30 minutes.

www.comfortandpeasant.com

Servings: 4

Author:

Cook Time
25 minutes

Course:

Cuisine:

Italian

Keywords:

Pasta kale cherry tomatoes sausage quick Garlic easy healthy cheap farfalle olive oil parmesan

🧂 Ingredients

340 g (4 cups) dry farfalle (or other short pasta)
42 ml (3 tbsp) extra virgin olive oil
2 cloves garlic
1 g (1/2 tsp) chili flakes (optional)
300 g 3 (.10 lb) sausages (casings removed)
300 g (3 cups) kale (stems removed and leaves chopped)
283 g (1 pint) cherry tomatoes, sliced in half
Freshly grated Parmigiano Reggiano cheese to serve

Instructions

1 Put a large pot of water on high heat to boil.
2 Crush garlic cloves slightly and remove the skins.
3 Add the EVOO to a large saute pan and add the crushed garlic cloves. Turn the
heat to medium and cook the garlic for a few minutes. Do not let the garlic
brown. Add the chili flakes (if using) and cook for 1 minute. Remove the garlic
cloves from the pan and discard.
4 While the garlic is cooking use a knife to slice the center of the sausage
casings and remove the meat from the skin. After the garlic has been removed
from the pan add the sausage and start to break up the meat into smaller pieces.
5 When the water has come to a full boil add a generous amount of salt (around 17g
or 1 tbsp). Add the pasta to the water and cook over high heat according to the
directions on the package for al dente.
6 While the sausage is cooking use a knife to remove the leaves of the kale from
the stems and chop the leaves into smaller pieces. Once the sausage is slightly
browned add the kale to the pan and cook until it has softened.
7 While the kale is cooking slice the tomatoes in half and add them to the pan
once the kale has softened. Cook until the tomatoes are just heated through.
8 Once the pasta has cooked to al dente, use a slotted spoon to remove it from the
water and add it straight to the sausage mixture making sure to bring some of
the pasta water with it. Add a little more pasta water if needed. It should be
slightly saucy but not soupy. Stir to combine all ingredients well.
9 Serve with a generous amount of freshly grated Parmigiano Reggiano cheese.