Ingredients
1lbpastauncooked
3tbspextra-virgin olive oildivided
1lbItalian sausagetraditional, chicken or Field Roast, sliced into rounds or crumbled
salt and pepper
1lbbaby bella mushroomsor white button mushrooms, quartered
1bunchfresh kaleroughly chopped with coarse stems removed
8garlic clovespeeled and thinly-sliced or minced
⅓cupdry white wine
red pepper flakesa pinch, crushed
Parmesan cheese
Preparation
Cook pasta in a large stockpot of generously-salted boiling water al dente according to package instructions. Reserve about 1⁄4 cup of pasta water on the side for later.
Drain the pasta, and set it aside.
Heat 1 tablespoon oil in a large sauté pan over medium-high heat.
Add the Italian sausage and sauté, flipping and stirring occasionally, until the sausage is browned and crispy on both sides.
Transfer the sausage to a separate plate with a slotted spoon, and set aside.
Add the remaining 2 tablespoons oil to the pan, and add the mushrooms.
Sauté for 3 minutes, stirring occasionally, until browned.
Add in the kale and garlic, and sauté for 3 to 4 minutes more, stirring occasionally, until the garlic is fragrant and the kale is softened.
Add in the white wine and crushed red pepper flakes, and stir to combine. Simmer for 1 minute.
Combine the cooked pasta with the mushroom mixture and sausage, then toss to combine.
Stir in some of the reserved pasta water for a slightly more saucy pasta.
Garnish with Parmesan cheese, serve, and enjoy!
