Creamy Sausage Pasta with Kale and Burrata
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5 from 2 votes

Creamy Sausage Pasta with Kale and Burrata

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 1254kcal
Author: Jessica Randhawa

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
  • 1/2 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 tablespoons olive oil
  • salt + pepper

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.

Nutrition

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
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