Cavatelli & Hot Italian Pork Sausage with Kale & Parmesan
Christian Petroni

Cavatelli & Hot Italian Pork Sausage

with Kale & Parmesan

25 MIN
4 Servings
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From the Test Kitchen

For four weeks, Blue Apron is thrilled to team up with Christian Petroni, television star and Fortina restaurant chef and owner, to bring you his unique, flavor-packed twists on Italian-American classics. This rustic, flavorful recipe brings together fresh cavatelli, hearty kale, and spicy sausage with a touch of creamy mascarpone cheese, plus some of the starchy cooking water to help each bite of tender pasta absorb all of the delicious flavors.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Cavatelli & Hot Italian Pork Sausage with Kale & Parmesan
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
  • 2 cloves Garlic
  • 1 bunch Kale
  • ¼ cup Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the kale. Using your hands, separate the kale leaves from the stems; discard the stems, then tear the leaves into bite-sized pieces. Peel and roughy chop 2 cloves of garlic. 

Brown the sausage:
2 Brown the sausage:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the pasta:
3 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the kale & add the sausage:
4 Cook the kale & add the sausage:

To the pan of reserved fond, add the torn kale. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the browned sausage and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until most of the water has cooked off and the sausage is cooked through. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked kale and sausage and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

Tips from Home Chefs

Cavatelli & Hot Italian Pork Sausage

Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the kale. Using your hands, separate the kale leaves from the stems; discard the stems, then tear the leaves into bite-sized pieces. Peel and roughy chop 2 cloves of garlic. 

2 Brown the sausage:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Brown the sausage:
Cook the pasta:
3 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 1/2 cups of the pasta cooking water, drain thoroughly and return to the pot. 

4 Cook the kale & add the sausage:

To the pan of reserved fond, add the torn kale. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the browned sausage and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until most of the water has cooked off and the sausage is cooked through. Turn off the heat.

Cook the kale & add the sausage:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked kale and sausage and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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