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:

Quickview
612k Calories
26g Protein
48g Total Fat
18g Carbs
25% Health Score
Limit These
Calories
612k
31%

Fat
48g
75%

  Saturated Fat
24g
155%

Carbohydrates
18g
6%

  Sugar
3g
4%

Cholesterol
142mg
47%

Sodium
1737mg
76%

Get Enough Of These
Protein
26g
53%

Vitamin K
318µg
303%

Vitamin A
6327IU
127%

Vitamin C
93mg
113%

Calcium
484mg
48%

Phosphorus
448mg
45%

Copper
0.9mg
45%

Selenium
23µg
33%

Manganese
0.57mg
29%

Vitamin B2
0.48mg
28%

Vitamin B6
0.57mg
28%

Vitamin B12
1µg
27%

Vitamin B3
4mg
24%

Zinc
3mg
23%

Vitamin B1
0.31mg
21%

Potassium
658mg
19%

Magnesium
64mg
16%

Vitamin B5
1mg
14%

Iron
2mg
13%

Folate
45µg
11%

Vitamin D
1µg
10%

Fiber
2g
9%

Vitamin E
1mg
7%

covered percent of daily need
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