Smoked Sausage and Kale Pasta with Roasted Red Pepper Cream Sauce
Smoked Sausage and Kale Pasta with Roasted Red Pepper Cream Sauce might be just the main course you are searching for. This recipe makes 6 servings with 613 calories, 26g of protein, and 49g of fat each. For $4.02 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 96 people have made this recipe and would make it again. A mixture of smoked sausage, unsalted butter, roasted red pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Culicurious. From preparation to the plate, this recipe takes approximately 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is awesome. Try Pastan in Roasted Red Bell Pepper Sauce | Roasted Red Pepper Pasta | Easy Pasta s For Kids, Chicken Pasta with Roasted Red Pepper Cream Sauce, and Pasta With Chicken and Roasted Red Pepper Cream Sauce for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1 large or 2 small colored sweet bell peppers, thinly sliced
1 tablespoon minced garlic
1/4 cup goat cheese
1 cup heavy cream
4 cups kale, ribs removed and sliced about 1/8” thick
1 teaspoon kosher salt
1 large onion, thinly sliced
Garnish: Parmesan cheese
1-16 ounce box of shaped pasta (bow ties or rotini recommended)
1/2 cup roasted red pepper relish
1 cup thinly sliced shiitakes (stems removed)
2 cups sliced smoked sausage (about 1 large link)
2 tablespoons unsalted butter
Equipment:
pot
whisk
Cooking instruction summary:
Set the water to boil for the pasta then start prepping the other ingredients. Once the pasta’s done you should be just about finished preparing everything else in the ingredient list.In a large pot over medium high heat, melt the butter.Add the onion, peppers and kosher salt. Stir well. Allow to cook about 15 minutes, until onions and peppers are soft and caramelized. The onions and peppers will likely brown just a little and that’s okay. The peppers and onions will be very soft and sweet at this point.Add the sausage, stir well and cook another 3-5 minutes until sausage is shiny and shrinks up just a little.In a separate, smaller pot add the heavy cream and heat over a low flame. The cream can boil but don’t allow to get up to a rolling boil. You want it to reduce just a little to thicken.Back to the original larger pot - add the garlic and stir well. Cook until fragrant, about 1 minute, then add the mushrooms and kale. Cook another 5 minutes or so until mushrooms are shiny and have shrunk a little. The kale will also be very shiny and wilted.Once you’ve added the kale and mushrooms to the big pot, add the roasted red pepper relish and goat cheese to the small pot. Whisk them in and stir well to combine. Bring this just up to a light boil then turn off.When the mixture in the big pot is done, turn off the heat. Carefully stir in the cooked pasta. Once well mixed, add the roasted red pepper cream sauce. Stir well once more.Serve garnished with Parmesan cheese.
Step by step:
1. Set the water to boil for the pasta then start prepping the other ingredients. Once the pasta’s done you should be just about finished preparing everything else in the ingredient list.In a large pot over medium high heat, melt the butter.
2. Add the onion, peppers and kosher salt. Stir well. Allow to cook about 15 minutes, until onions and peppers are soft and caramelized. The onions and peppers will likely brown just a little and that’s okay. The peppers and onions will be very soft and sweet at this point.
3. Add the sausage, stir well and cook another 3-5 minutes until sausage is shiny and shrinks up just a little.In a separate, smaller pot add the heavy cream and heat over a low flame. The cream can boil but don’t allow to get up to a rolling boil. You want it to reduce just a little to thicken.Back to the original larger pot - add the garlic and stir well. Cook until fragrant, about 1 minute, then add the mushrooms and kale. Cook another 5 minutes or so until mushrooms are shiny and have shrunk a little. The kale will also be very shiny and wilted.Once you’ve added the kale and mushrooms to the big pot, add the roasted red pepper relish and goat cheese to the small pot.
4. Whisk them in and stir well to combine. Bring this just up to a light boil then turn off.When the mixture in the big pot is done, turn off the heat. Carefully stir in the cooked pasta. Once well mixed, add the roasted red pepper cream sauce. Stir well once more.
5. Serve garnished with Parmesan cheese.
Nutrition Information:
covered percent of daily need
