Fresh Basil Fettuccine with Tomatoes & Kale

Fresh Basil Fettuccine

with Tomatoes & Kale

25 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    In this hearty dish, we’re highlighting tender kale, shallot, and juicy tomatoes—cooked with just a bit of crushed red pepper for a kick—tossed with ribbons of basil-infused fettuccine.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Fresh Basil Fettuccine with Tomatoes & Kale
    Title
    • 10 oz Hot Italian Pork Sausage
    • 1 bunch Kale
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • 2 Tbsps Tomato Paste
    • 1 Shallot
    • 2 Tbsps Mascarpone Cheese
    • 0.7 oz Grana Padano Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. Using your hands, carefully separate the strands of the pasta.

    Cook the vegetables & make the sauce
    2 Cook the vegetables & make the sauce

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste 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 thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the sausage is cooked through.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.  

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pan of cooked sausage, vegetables, and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. Using your hands, carefully separate the strands of the pasta.

    2 Cook the vegetables & make the sauce

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the tomato paste 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 thoroughly combined. Add the halved tomatoes and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the sausage is cooked through.

    Cook the vegetables & make the sauce
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.  

    4 Finish the pasta & serve your dish

    To the pan of cooked sausage, vegetables, and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated Grana Padano. Enjoy!

    Finish the pasta & serve your dish
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