Enjoy this sweet and smoky sausage pasta with kale and peppers any night of the week or for a special treat whenever the weather is gloomy, this pasta dish will comfort you!
If it’s cold outside and you ask me what I want to eat, the answer will always be the same: pasta! There’s just something warm and comforting about a bowl of pasta. A good pasta dish has a mix of flavors and textures: vegetables, meat, and sauce, which is exactly what this dish has.
After having been gone for two weeks, I came home and made my yogurt lemon chicken and feta salad for lunch (I always post behind the scenes photos on Instagram) but then as the rain and cooler weather greeted me after work, all I wanted was sausage and kale pasta!
For this pasta dish I used Italian sausage. Pork sausage is one of those amazing meat products that are so versatile. You could serve an Italian sausage by itself on a bun, use it in breakfast casseroles, roast it up with some vegetables, or cook it with pasta.
I happened to have some fancy round pasta in my pantry (as pictured), but really any pasta would work for this dish. The thicker width wise the better for this recipe, something like a pappardelle or a tagliatelle would work nicely. You’ll make your pasta and while that is cooking away, you’ll make the sausage and vegetables.
I like small pieces of sausage in pasta, I don’t like chunks so big you can’t get more than just sausage on your fork, so I cut each link in half (long wise) and then again in half (long wise) and then chop it up into little pieces. After the sausages are cut you’ll simply fry it with some olive oil and garlic, and then as they start to brown, you’ll add in chopped peppers and kale.
This pasta is made with sausage, peppers, kale and marinara sauce.
To assemble the dish you’ll coat the pasta in marinara sauce, add the vegetables and sausage and stir. I like to serve pasta with a topping of parmesan cheese. Enjoy!
This post was sponsored by Omaha Steaks, thank you for supporting the brands and products that make the SweetPhi blog possible, and as always, all thoughts and opinions are 100% my own.