Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz of cavatappi pasta cooked per instructions, reserving 1/2 cup of cooking liquid
- 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 1/2 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, adding reserved pasta water as needed.
- Place into serving bowls and top with Parmesan cheese. Enjoy.