Sweet Sausage and Creamy Kale Pasta Dish

Step 1

Bring a large pot of salted water to a boil. Cook the gemelli pasta until it’s tender but still has a bit of bite, about 11 minutes, stirring now and then. While the pasta cooks, heat some oil in a big skillet over medium-high heat. Add the sausage and cook it, stirring occasionally, until it’s nicely browned and cooked through, around 5 minutes. Toss in the tomato, onion, and garlic, and sauté everything together for a few minutes until fragrant.

Step 2

Pour in the chicken broth and give the pan a good scrape to loosen any browned bits stuck to the bottom. Add the kale and cook it, stirring now and then, until it’s wilted and tender—this should take about 5 minutes. Season the mixture with salt and pepper to taste.

Step 3

Before draining the pasta, scoop out about half a cup of the cooking water and set it aside. Drain the pasta and then melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about a minute to cook it out. Slowly add the milk while whisking to keep things smooth, then season with salt and pepper. Keep cooking and whisking until the sauce thickens and starts to bubble, which usually takes 7 to 10 minutes. If the sauce seems too thick, stir in some of the reserved pasta water until it’s just right.

Step 4

Finally, pour the creamy sauce into the sausage and kale mixture, then add the drained pasta. Toss everything together so the pasta is nicely coated. Serve it up warm with a sprinkle of Parmesan cheese on top.

Best Ways To Serve

Serve this pasta with a sprinkle of grated Parmesan and a side of crusty bread to soak up the sauce. A simple green salad with a light vinaigrette pairs well to balance the richness.

How To Freeze This Dish

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to keep the sauce smooth. Avoid freezing, as the texture of the kale and cream sauce may change.