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Home » Beef + Pork » Creamy Sausage Pasta with Kale and Burrata

Creamy Sausage Pasta with Kale and Burrata

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 3, 2017
5 from 3 votes


Last Updated June 12, 2020 | 0 Comments

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large white bowl filled with pasta, sausage, cooked kale, and burrata cheese

A hard workout, wine and this Creamy Sausage Pasta with Kale and Burrata.
Today I’m sharing one of my all-time favorite pasta recipes and a personal look into how I manage the demands of day-to-day life by taking small moments just for me.

A skillet on a wooden table, with Sausage Pasta and burrata

I’m going to lay it all out for you guys today.

Blogging, specifically food blogging, is not as easy as you may think. Ok, perhaps “easy” isn’t the right word to use here. But, for lack of a better world, let’s just roll with it.

Before I start explaining the reasons why food blogging isn’t easy, let me first start with a few short reasons why I blog. I blog because I truly, deeply LOVE it. After all, sometimes it’s the hardest things in life that bring the most joy (hmm, parenthood?). I have always known deep down inside that I was meant to do something artistically, I just never knew where to channel that passion. Now I know.

This blog, yes, this little tiny space of mine, is like my second child.

And this is exactly where it gets difficult.

If you aren’t a blogger or photographer you may not realize how much time (and money) we bloggers put into our space. I had no idea myself until I really committed and decided, all or nothing.

I spend a minimum of 60 HOURS a week on this blog. I am a one man show, so everything you see- the writing, social shares, recipe crafting, photos and editing, grocery shopping, email correspondence… it’s all me. And I am self-taught in everything.

On top of this, I am a mom and a wife and a housekeeper. When my son is not in school I am with him and we do not have someone clean our home.

Sometimes, it gets a little crazy around my house. Of course, I wouldn’t have it any other way. I thrive on work and projects.

If I haven’t lost you yet, you may be wondering why I am rambling on about my responsibilities and day to day demands. I mean, that’s life, right? We ALL have demands and stress, I get it. My life is no crazier than yours.

I am sharing this with you because for a LONG time I did not take time for myself. In fact, I still don’t take enough time for myself. I work every single day, vacation or not, weekend or not, and need to get out with girlfriends more often.

(translation- I need to make girlfriends)

That said, amid the chaos, I have always found time for one thing- running. Running is my happy time. All those endorphins, guys, that’s the good stuff. And, for years, I have always loved coming home after a long hard run, popping open a bottle of crisp white wine (after drinking lots of water, of course) and getting started on dinner. Cooking and wine just go together.

And so, the whole process- run, wine, cook- has become a bit of a ritual.

Of course, it doesn’t always work out this way; but when it does, it’s pretty awesome.

And, one of my favorite meals to refuel with after a really hard workout? This pasta.

O M G, YOU GUYS.

I admit, this is what I consider a “special occasion” meal. It’s not the healthiest, but it is SO WORTH IT! It’s super super easy to make, so it makes a perfect chill, drink a glass of wine and cook, dish.

So, even though the time may not be long, I still make time. A 30 minute run here, a 45 minute run there, and of course, ALWAYS good food, good wine and good company (even if we’re all swept up and surrounded by chaos).

cast iron skillet with sausage

 

overhead photo of Creamy Sausage Pasta with Kale and Burrata

TELL ME, how do you make time? Do you make time with exercise or music or cooking? Or do you do something totally unique?

I am weirdly fascinated by how people de-stress (so strange, maybe even kinda creepy, I know).

 

large bowl of Creamy Sausage Pasta with Kale and Burrata

close up of Burrata

very close up of Burrata

 

Creamy Sausage Pasta with Kale and Burrata

Creamy Sausage Pasta with Kale and Burrata

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Today I'm sharing one of my all-time favorite pasta recipes, this Creamy Sausage Pasta with Kale and Burrata.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 1254 kcal

Ingredients
 
 

  • 1 pound ditalini pasta - or your favorite short, spoonable pasta
  • 3 sweet Italian sausage - removed from casings
  • 1 yellow onion diced
  • 2 cloves garlic - minced
  • 1 red bell pepper - seeded and chopped
  • 15 oz diced tomatoes - one 15 ounce can
  • 8.5 oz sun dried tomatoes - one 8.5 ounce jar, drained and chopped
  • 4 cups chopped kale - stems and woody bits removed
  • ½ cup heavy cream
  • salt + pepper - to taste
  • 8 ounces burrata cheese - for serving
  • Fresh chopped parsley - for serving

FOR THE ROASTED CHERRY TOMATOES

  • 1 pound cherry tomatoes
  • 3 cloves garlic - minced
  • 1.5 tablespoon olive oil
  • salt + pepper
Prevent your screen from going dark

Instructions
 

  • Bring a large pot of salted water to a boil. Boil pasta according to package instructions and cook until al dente (I cooked my pasta for 10 minutes). Reserve 1 cup of pasta water and set aside. . Drain.
  • Preheat oven to 425 degrees F and line a large baking sheet with aluminum foil. In a medium mixing bowl mix together the olive oil, salt, pepper and minced garlic. Add the tomatoes and toss to coat. Transfer tomatoes to prepared baking sheet and bake for 15-20 minutes, or until tomatoes burst and are browning on top. Remove from oven and set aside.
  • Meanwhile, heat a large skillet over medium high heat. Add one tablespoon olive oil. Brown the Italian sausage, breaking it into small bits, sautéing until fully cooked. Using a slotted spoon, transfer cooked sausage to a plate and set aside.
  • In the same skillet over medium high heat add the onion and sauté for 2-3 minutes, stirring frequently. Stir in the minced garlic and chopped bell pepper and continue to cook for an additional 5 minutes, stirring occasionally. Remove from heat.
  • Transfer onion and bell pepper mixture to the bowl of a blender or food processor. Add the can of diced tomatoes and process until pureed to desired amount (I prefer my sauce a little chunkier, so I did not blend completely).
  • Return sauce back to the skillet or Dutch oven and return heat to medium. Season with salt and pepper to taste (you are going to need some salt and pepper!). Bring sauce to a low simmer; add the drained and chopped sun dried tomatoes and chopped kale. Mix well.
  • Once the kale is wilted stir in the cream and cooked noodles. Mix to combine.
  • Transfer to a large serving bowl or individual serving bowls and serve with creamy burrata cheese and fresh chopped parsley.

Nutritional Information

Calories: 1254kcal | Carbohydrates: 139g | Protein: 51g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 144mg | Sodium: 832mg | Potassium: 3440mg | Fiber: 13g | Sugar: 33g | Vitamin A: 9665IU | Vitamin C: 182.7mg | Calcium: 584mg | Iron: 10.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Creamy Sausage Pasta
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Enjoy!

small hand held bowl of Creamy Sausage Pasta with Kale and Burrata

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

117 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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