Ingredients

The following ingredients have 4 Servings
  • 12 ounces fusilloni (or other large cut pasta)
  • 12 ounces cooked chicken sausage (sliced into 1/2-inch pieces)
  • 2 teaspoons oil
  • 1 shallot (sliced)
  • 1/2 cup sun-dried tomatoes packed in oil (drained and sliced)
  • 2 teaspoons minced garlic
  • 1/2 cup chicken or vegetable broth
  • 6 cups chopped kale (stems removed and leaves roughly chopped)
  • 1/4 cup heavy cream
  • 1/4 cup shredded Parmesan cheese (+ extra for serving)
  • 1/2 lemon (juiced)
  • salt (to taste)
  • black pepper (to taste)

Instruction

  • Cook the pasta in a large pot of salted water until al dente. Before draining, reserve approx. 1 cup of the pasta water. Drain the pasta and set aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, approx. 6-10 minutes. (Note 1). Transfer the sausage to a paper towel-lined plate.
  • Add the sliced shallots to the skillet, adding more oil if needed. Saute for one minute and add the sun-dried tomatoes. Cook until softened, 2-3 minutes. Add the garlic and cook another minute.
  • Stir in the broth, scraping the bits from the bottom of the pan. Add the kale and toss to wilt. Add the sausage back to the pan, then add the cream, pasta, and cheese. Toss to incorporate everything. Add pasta water - starting with 1/4 cup - and stir to help bring the sauce together. Add more pasta water if needed.
  • Add the lemon juice and season to taste with salt and pepper. Stir and serve.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftovers reheat very well in the microwave.