Cavatelli & Hot Italian Pork Sausage

with Kale & Parmesan

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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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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fresh
ingredients
Cavatelli & Hot Italian Pork Sausage with Kale & Parmesan
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 lb Fresh Cavatelli Pasta (Previously Frozen)
  • 1 bunch Kale
  • 2 cloves Garlic
  • ¼ cup Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Grated Parmesan Cheese
tried-and-true
kitchen tools
step-by-step
instructions
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 fresh produce. 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 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:
4 Cook the kale:

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 any fond, 2 to 3 minutes, or until the sausage is cooked through and most of the water has cooked off. 

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

To the pot of cooked pasta, add the cooked sausage and kale 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 pasta 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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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 fresh produce. 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 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:

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 any fond, 2 to 3 minutes, or until the sausage is cooked through and most of the water has cooked off. 

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

To the pot of cooked pasta, add the cooked sausage and kale 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 pasta 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!