Sausage and Kale Pasta with Mushrooms

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 (28oz or 800ml can peeled, crushed tomatoes
  • 1/4 lb Button mushrooms
  • 2 Garlic cloves
  • 1 bunch Kale
  • 1 Onion, medium

• Pasta & Grains

  • 1 lb Farfalle pasta

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/3 cup Heavy cream
  • 1 Parmesan cheese, grated

Found on yummyaddiction.com

Ingredients

• 3 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• ¼ pound button mushrooms, sliced
• 1 (28oz or 800ml) can peeled, crushed tomatoes
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 1 bunch of kale, stems removed, chopped (about 4 cups)
• ⅓ cup heavy cream
• 1 pound farfalle pasta
• grated Parmesan cheese, for sprinkling

Directions

• Bring a large pot of salted water to a boil.
• In another large pot, heat the olive oil over medium heat. Add the sausage and cook until golden, breaking it into bite-sized pieces. Remove the sausage from the pot using a slotted spoon and set aside.
• Add the onion and garlic to the same pot and cook for few minutes. Add the mushrooms and cook for 5 minutes more, until onions and mushrooms begin to brown. Add the canned crushed tomatoes with all the juice, salt, pepper, red pepper flakes, and the sausage.
• Meanwhile, blanch the kale in the salted boiling water for 5 minutes. Remove it using a slotted spoon and add straight to the mushroom-tomato-sausage mixture. Reduce the heat and simmer, covered, for 10 minutes. Lastly, stir in the heavy cream and remove from heat.
• While the sauce is simmering, cook the pasta according to the package directions. Drain, add to the sauce and toss to combine.
• Sprinkle some Parmesan cheese on top and serve. Enjoy!