Spicy Sausage Bucatini with Kale & Mushrooms
Fast & Easy

Spicy Sausage Bucatini

with Kale & Mushrooms

35 MIN
4 Servings
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From the Test Kitchen

This spicy pasta dish highlights earthy mushrooms and verdant kale, which we’re cooking with hot Italian sausage and a touch of Calabrian chile paste for two different sources of heat. We're tossing it all with deliciously tender strands of bucatini pasta and a hint of mascarpone cheese for a creamy, cooling finish.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Spicy Sausage Bucatini with Kale & Mushrooms
Title
  • 10 oz Hot Italian Pork Sausage
  • ¾ lb Bucatini Pasta
  • ¾ lb Kale
  • ½ lb Mushrooms
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 2 oz Salted Butter
  • ¼ cup Mascarpone Cheese
  • ¼ cup Tomato Paste
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
time-saving
tips & techniques
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. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

Cook the sausage
2 Cook the sausage

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, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the pasta
3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the vegetables
4 Cook the vegetables

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped kale, chopped garlic, and capers. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the tomato paste and as much of the chile paste 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 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the pasta
5 Finish the pasta

To the pot of cooked pasta, add the cooked vegetables and sauce, cooked sausage, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 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 topped with the parmesan. Enjoy!

Tips from Home Chefs

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. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

2 Cook the sausage

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, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the sausage
Cook the pasta
3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Cook the vegetables

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped kale, chopped garlic, and capers. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the tomato paste and as much of the chile paste 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 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the vegetables
Finish the pasta
5 Finish the pasta

To the pot of cooked pasta, add the cooked vegetables and sauce, cooked sausage, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 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 topped with the parmesan. Enjoy!

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