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Sausage & Kale Pasta is a creamy, one-skillet dinner ready in 30 minutes. Italian sausage, tender kale, garlic, and Parmesan make it a cozy weeknight favorite.
Some nights call for a dinner that comes together in one skillet, uses ingredients you probably already have, and still feels like a real, comforting meal. This Sausage & Kale Pasta is exactly that. Italian sausage gets browned until crisp at the edges, garlic goes in for a minute to bloom, and then a quick cream and Parmesan sauce brings it all together with tender wilted kale. It’s rich without being fussy, and it’s on the table in about 30 minutes.
This is the kind of recipe that earns a permanent spot in the weeknight rotation. It’s easy to customize based on what’s in your fridge — swap in spinach for the kale, use whatever short pasta shape you have in the pantry, or pick a milder sausage if hot isn’t your thing. However you make it, you’ll end up with a hearty, creamy pasta dinner that comes together faster than takeout.
Erins’ Notes
- Ready in about 30 minutes, mostly hands-off once the sausage is browned.
- Just one skillet for the sauce (plus a pot to boil the pasta), so cleanup is easy.
- Endlessly adaptable — swap the greens, the sausage, or the pasta shape based on what you have.
- A creamy, garlicky Parmesan sauce that coats every bite without feeling heavy.
Ingredients You’ll Need
- Pasta – Any long, thin noodles are best for this recipe. Spaghetti, linguine, or fettucini will hold the parmesan coating perfectly.
- Italian Sausage – I used Hot sausage for this recipe, but you can get creative with the flavors here. Mild or sweet Italian sausage would be delicious, or you can try turkey or chicken sausage instead.
- Garlic – Fresh minced garlic, added after the sausage browns.
- Heavy Cream – Don’t use less-fat dairy in this recipe, or the sauce won’t be thick and rich.
- Water – Use reserved pasta water for even more luscious parmesan sauce. The starch from the pasta will help create a decadent texture worthy of a professional kitchen.
- Kale – If you’re not a fan of kale, try using spinach instead.
- Parmesan Cheese – Opt for shredded parmesan or a block of cheese that you grate yourself. The pre-grated shakers of parmesan are coated in preservatives and will affect the texture of your sauce, so go for the good stuff.
Sausage & Kale Pasta
Ingredients
- 12 oz dried pasta, rotini, penne, bowtie etc.
- 1 pound Italian Sausage
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 4 cups kale, trimmed and chopped
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of water to boil and cook the pasta according to the package directions.12 oz dried pasta
- In a large skillet over medium high heat, brown the sausage until fully cooked, about 7 minutes. Drain away any grease.1 pound Italian Sausage
- Add the garlic and cook for about a minute, until you can start to smell it.4 cloves garlic
- Stir in the heavy cream and Parmesan cheese and let it cook for a couple minutes, until it starts to thicken.1 cup heavy cream, 1/2 cup Parmesan cheese
- Add the kale, stirring to coat so it starts to wilt.4 cups kale
- Add the cooked pasta and reserved pasta water, stirring to coat the pasta.1/2 cup reserved pasta water
- Serve topped with additional Parmesan cheese if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How /to Make Sausage & Kale Pasta
- Cook Pasta – In a salted pot of water, cook pasta according to package instructions. You can undercook the pasta by a minute or two to allow it to finish cooking and soak up some of the parmesan sauce in the last step.
- Brown the Sausage – In a large skillet, brown and fully cook the sausage meat over medium heat. If you’re using sausage links, remove the casing and crumble the meat into the pan. Once the sausage is cooked, drain any grease and add the garlic for about a minute, until you can start to smell it.
- Start the Sauce – Add water and cream into the sausage skillet and simmer until reduced by half. Keep an eye on the skillet since dairy is quick to bubble over. Stir the contents of the skillet occasionally to prevent the cream from sticking to the pan and scorching .
- Wilt Kale – Once the sauce is thick and bubbly, toss in your shredded kale. Mix until the kale is soft and wilted.
- Combine with Pasta and Serve – Add the cooked pasta to the sauce and stir to combine. Let the pasta simmer in the sauce for a minute or two so all the flavors can meld together.
PRO-TIP: Use a pasta ladle to scoop the pasta from the cooking water and put it directly into the skillet. This way, you won’t have to wash a strainer, and the pasta water that clings to the noodles will thicken and enrich the sauce further.
Recipe Variations
- Spinach instead of kale – A great swap if that’s what you have on hand; stir it in the same way at the end.
- Sausage swap – Hot Italian sausage is used here, but mild or sweet Italian sausage, or chicken or turkey sausage, all work well.
- Pasta shape – Any short cut pasta works. Bowtie is used in this version, but rotini, penne, or shells are all good substitutes.
Recipe Tips
- Massage the kale with your hands for a minute or two before cooking — it helps tenderize the leaves.
- Use a pasta ladle to scoop the pasta straight from the pot into the skillet; the starchy water clinging to the noodles helps thicken the sauce.
- Grate your own Parmesan for the smoothest sauce.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. The sauce will thicken as it sits, so when reheating, add a splash of milk or cream to help loosen it back up. This recipe isn’t a great candidate for making ahead or freezing, it’s best enjoyed freshly made, when the sauce is at its creamiest.
If you’re using heavy cream you can use regular water instead of pasta water for the sauce. But if you’re using a dairy alternative with less fat, the pasta water is key to a nice and thick sauce.
This recipe is best served immediately after it comes together. That’s when the sauce is at its best consistency, and the meal is tastiest. I advise making your side dish, like a salad or dinner rolls, ahead of time and serving this pasta from stove to table.
It’s not required, but massaging the kale for a minute or two before cooking helps break it down so it’s more tender in the finished dish.
What Goes With Sausage & Kale Pasta
- Easy Parmesan Garlic Knots – The buttery garlic flavor of these knots pairs perfectly with the salty parmesan in the pasta.
- Simple Tossed Salad – You don’t want to serve a heavy side with this filling pasta recipe, so a simple tossed salad is a perfect side. Load the salad with veggies and a light dressing to round out the meal.
- French Bread Rolls – These rolls deliver warm and fluffy perfection and are so easy to whip up.
- Tomato Mozzarella Salad – Fresh and juicy, this Caprese salad will brighten up the hearty sausage & kale pasta.
HAHA I added this to my must try before even reading anything! I guess that means the picture does justice huh! What a great combo. Thanks for sharing!
Looks great!! I love your images also, very clean 🙂
I love kale and sausage so this is a pasta dinner which I would easily make and enjoy with my family;-)
Cream, sausage and pasta…can’t beat that delicious combo! Happy #Sunday Supper…a day late 🙂
This is funny, all my favorite 5 ingredient or less dishes is what everyone else seems to like to make too. Like yours! I tend to swap out the cream for lemon juice, but a nice twist!
Love this!!! I absolutely LOVE pasta and would eat pasta everyday if I could! great recipe!!
This dish looks delicious, and what beautiful photography. I love the sausage and kale combo.
Oh how yummy!!! Hadn’t thought of kale in pasta but will be trying it now for sure!
Oh my goodness Erin! I just tried this recipe last night and I have to say, wow! I have been wanting to use Kale in my cooking but I am often way to scared to mess up a whole creation with missuse of a new ingredient that I hardly ever try new things. But I have to say, my husband and I LOVED THIS! It was really out of this world. I can’t wait to try more recipies with Kale, so post some more!! 🙂 PS-I LOVE your blog!!!!!
Thanks Amanda!! It means so much that you liked it, thanks for coming to let me know!
I need to try more kale recipes, hopefully after Christmas I will try and post more!
So the parm doesn’t go in the sauce but instead is sprinkled over? I’m use to adding it to the sauce while it’s simmering just wanna make sure. Thx!
For this recipe, I had it just served on top. Originally it was designed to be a little bit lighter dish, so I skipped the cheese in the sauce. But you can definitely stir it in like you often would if you want a thicker and richer sauce.