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Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

I had a craving for pasta recently, so I decided to look through the refrigerator to see what I had on hand.  There was some turkey Italian sausage, mushrooms, Parmesan, and just a bit of kale.  I also grabbed some grape tomatoes and garlic off the counter and some pasta out of the pantry.  This meal took less than 20 minutes to make and was hearty, tasty, and healthy–you can’t beat that!  The whole family enjoyed it and we gobbled it right up.

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

How to Make Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from its casings and place it into the skillet and cook, breaking it up into smaller pieces.  Cook until it browns, about 3 minutes.

Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown.  Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste.

Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed.  Place into serving bowls and top with Parmesan cheese.  Enjoy.

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

 

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam / For the Love of Cooking

Ingredients

  • 8 oz of cavatappi pasta cooked per instructions
  • 5 links of turkey Italian sausage casings removed
  • 8 oz of button mushrooms sliced
  • 3 cloves of garlic minced
  • 1 cup of grape tomatoes halved
  • 1 cup of kale chopped
  • ½ cup of chicken broth
  • Sea salt and freshly cracked pepper to taste
  • Parmesan cheese shredded

Instructions

  • Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.
  • While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from its casings and place it into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes.
  • Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes.
  • Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed.
  • Place into serving bowls and top with Parmesan cheese. Enjoy.
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24 Comments

  1. I love it when you throw together a “what’s in my fridge” meal, Pam! You always have the best ingredients on hand. This looks so delicious!

  2. Pam, yo know that I admire your dishes, they’re always full of flavor. This pasta dish looks really tasty.
    Thank you so much for your comments about my mother….you are very kind!!!!

  3. Tried this tonight! Great idea. I’ve been trying to incorporate more kale once I saw its nutritional properties, my first attempt was the kale/cherry tomato/parm side dish you first posted. This one was an excellent follow up. I really like halving the tomatoes to let their juices mix with the kale to make it less bitter. YUM! Thanks for sharing

  4. You always seem to have a very well stock refrigerator! When mine is empty it’s quite pitiful what I find in there! This looks wonderful, wish I had a bowlful right now!

  5. Made tonight. Was wonderful. Only exception, I added onions with the turkey. I love how much you use turkey sausage! Also, my daughter is addicted to friend’s cream sauce. She makes it all the time and added it to her plate with this dinner. This recipe was a cross between your Tuscan soup and the turkey sausage with roasted veggies and cream sauce recipes. Yummy! Thank you

  6. Unlike (most of) the other commentators, I actually made this dish several times, and we love it. It was easy, & quick to prepare after a busy day. It was very tasty, and even quite healthy. I used whole grain pasta, since that’s what I usually buy. We love kale, and I always buy “Jenny-O” Light Italian Turkey Sausages, ’cause that’s what I can get around here. They’re SO tasty, that we never miss real Italian sausages. This recipe rocks!