Italian sausage kale pasta
Italian sausage, kale, parmesan cheese in wine reduction with spaghetti noodles.
Ingredients
- 8 oz spaghetti pasta ½ a box
- 1 lbs Italian sausage (mild or hot), casings removed
- 3 handful kale, chopped
- 1 head shallot, diced
- ½ cup red wine
- ½ cup milk or non-dairy milk
- 1 cup parmesan cheese, grated
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
- Bring a medium to large pot of salted water to a boil. Cook the pasta according to the package instruction (cook 1 minute less than the package cooking time for al dente noodles). Drain then set aside, or you can simultaneously cook the pasta while you saute the ground turkey and directly add the pasta into the skillet.
- Heat a large skillet on medium heat. Drizzle in olive oil and saute chopped shallot until fragrant and/or the shallot has become translucent.
- Add in Italian sausage to the skillet, and cook, using a spatula to break it up as it cooks. This should take about 5-7 minutes to achieve a nice golden brown
- Once the Italian sausage is cooked, add in red wine, reducing the liquid until you're able to part the liquid with a spatula. *Should take about 3 minutes for the wine to reduce.
- After your wine has reduced, add kale to the skillet. Stir well and cook for 2 minutes.
- Add in milk and pasta. Incorporate everything well using tongs. Turn off the heat, and add grated parmesan cheese. Stir to combine.
- Serve with more grated parmesan if you wish. Enjoy!