Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 medium onion (diced)
  • 1 cup chopped cremini mushrooms
  • 2 cloves garlic (minced)
  • 1 pound hot Italian sausage (casings removed)
  • 1 796 ml can crushed tomatoes
  • 1 400 ml can diced tomatoes with juice
  • 3 tbsp fresh basil (chopped)
  • 1/2 tsp freshly ground black pepper
  • 1 pound cavatappi pasta
  • 4 cups kale leaves (torn from stems and ribs)

Instruction

  • Heat oil in a large skillet over medium heat
  • Add onion, mushrooms, and garlic. Cook until onion is soft and mushrooms are brown, about 5 minutes
  • Add sausage to skillet and cook, breaking up with a spoon, until browned, about 5 minutes
  • Add crushed tomatoes, diced tomatoes with juice, basil, salt and pepper to skillet
  • Bring to a boil, then reduce heat to low and allow to simmer
  • Bring a large pot of water to a boil, and cook pasta until al dente, about 8-10 minutes
  • During the last minute of pasta cooking time, add kale to the pot to blanch
  • Reserve 1 cup of the pasta cooking water, and drain pasta and kale
  • Add the pasta and kale to the sauce, and toss to combine
  • Thin sauce with reserved pasta water, if needed
  • Remove from heat and serve hot, garnished with Parmesan cheese