Another easy dinner recipe I make all the time! Not only is this recipe quick to make, it also is a 1 skillet recipe, which as someone who HATES doing dishes is pretty awesome. This recipe is a modified one from Hunt’s website (thanks, ConAgra!). The original recipe calls for spinach instead of kale. I’ve had it both ways and personally prefer kale, which is healthier and adds a broccoli-like flavor and more texture.
Italian Sausage & Kale Pasta
1 lb ground italian sausage (you can use turkey sausage if want to cut calories)
1 can Hunt’s tomato sauce (8 oz one, I typically use the basil, oregano, & garlic one)
1 can Hunt’s diced tomatoes (14.5 oz, again can use a flavored one or plain)
8 oz (or 3.5 cups) dry farfalle pasta (or penne)
1-1/4 cup water
About 3 handfuls of kale or spinach
Parmesan cheese or mozzarella (OPTIONAL)
- Use a large skillet or pan (you will add everything to it). Brown italian sausage first.
- Once it is cooked, add in tomato sauce, diced tomatoes, pasta, and water to the pan. Bring to a boil and then reduce it to a simmer. Cover and cook for 15 minutes.
- After 15 minutes, add in the kale or spinach and cook for another 1-3 minutes (depending on how wilted you like it–I like my kale to have a bit of a crunch).
- Garnish with cheese if you want. It has enough flavor on its own that it isn’t necessary.