Italian Pork Sausage & Kale Pasta with Fried Sage

Italian Pork Sausage & Kale Pasta

with Fried Sage

25 MIN
2 Servings
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From the Test Kitchen

To complement tender bites of mafalda pasta, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook spicy pork sausage (finished with cream) for layers of herbaceous flavor in every bite. A garnish of parmesan lends savory finish to the final dish.
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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Italian Pork Sausage & Kale Pasta with Fried Sage
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 bunch Sage
  • 1 Shallot
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • 6 oz Kale
  • 1 Tbsp Rice Vinegar
  • 6 oz Mafalda Pasta
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Pick the sage leaves off the stems. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the shallot.

Fry the sage leaves
2 Fry the sage leaves

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.

Cook the sausage & make the sauce
3 Cook the sausage & make the sauce

To the pan of reserved sage oil, add the sausage. Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped kale and sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat. 

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 10 to 12 minutes, or until the pasta is 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
5 Finish the pasta & serve your dish

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

Tips from Home Chefs

Italian Pork Sausage & Kale Pasta

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. Pick the sage leaves off the stems. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the shallot.

2 Fry the sage leaves

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.

Fry the sage leaves
Cook the sausage & make the sauce
3 Cook the sausage & make the sauce

To the pan of reserved sage oil, add the sausage. Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped kale and sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat. 

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

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

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

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