5-Ingredient Pasta #2: Campenelle with Chicken Sausage, Kale and Olives
I found that getting my kids to eat kale became a whole lot easier when I paired it up with sausage - funny how life works that way.
This is a hearty pasta, but a bit less heavy than you might expect as chicken sausage is used instead of the more typical pork sausage. I found that getting my kids to eat kale became a whole lot easier when I paired it up with sausage – funny how life works that way. This is a good spring pasta, kind of transitional between the heartier dishes of the past months and the lighter food that is pulling us around the corner into summer.
5-Ingredient Pasta #2: Campenelle with Chicken Sausage, Kale and OlivesPrint
Campenelle with Chicken Sausage, Kale and Olives
- Kosher salt to taste
- 1 pounds campenelle or other chunky short pasta
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- 1 pounds chicken sausage (spicy or sweet or a combination), removed from its casing
- 4 cups chopped kale leaves
- 1/3 cups chopped black olives
- 1 cups chicken broth
- Freshly ground black pepper to taste
Step One. Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally.
Step Two. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shallots and sauté for 2 minutes until they start to soften. Add the sausage and sauté, breaking up the sausage with a spoon as it cooks, until it is browned and crumbly, about 5 minutes. Add the kale and cook, stirring occasionally until the kale wilts, about 5 minutes more. Add the olives, chicken broth, season with salt and pepper to taste and bring to a simmer.
Step Three. Drain the cooked pasta and return it to the pot. Add the sausage and kale mixture to the pot and stir to combine. Serve hot.