| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 links sweet Italian sausage, casings removed
- 1/4 cup ‘nduja sausage
- 1 clove garlic
- 6 ounces mixed mushrooms, such as chanterelle and cremini
- 1/4 cup dry white wine
- 2 1/2 cups chopped kale, such as dinosaur or curly
- 8 ounces cavatappi pasta
- 1 tablespoon unsalted butter
- 1/4 cup ground Parmigiano-Reggiano
Instructions
- Bring a large pot of water to a boil. Season with salt.
- In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and ‘nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
- Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
- Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
- Divide between bowls and garnish with the remaining cheese.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1047 |
| Total Fat | 48 g |
| Saturated Fat | 15 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 51 g |
| Cholesterol | 80 mg |
| Sodium | 1228 mg |
Reviews
I love this pasta! I didn’t have ‘nduja sausage, had pork chorizo instead. And I didn’t have cavatappi but I did have wide egg noodles. The rest was as-is and it’s delicious. Adding this to my regular rotation. Yum!
This recipe is so good! We doubled it to feed four and our friends took the leftovers home, it was that good – thank you Geoffrey!
Quick and easy, yet sophisticated. Not only has it become a family favorite in my home, but I can make it for friends or family in need knowing it will be an elevated meal.
Loved this and I’ve made several times, tweaking it a bit. I did use homemade hot Italian sausage and chorizo from my local meat market. I did add yellow onion and mixed bells which gave it a color pop. Quick, easy and delish!
I finally made this recipe. It was delicious. I found the ‘nduja sausage on Amazon. My family loved it. I plan to make this again.
This is DELICIOUS!! I couldn’t fi d tbe nduja sausage at any of 4 grocery stores I tried, so I used beef chorizo, and otherwise followed the recipie as written, and it is SO good! Even my husband is a fan, and he’s a hard sell when I tell him I got the recipie off TV, LOL! My 3 kids (10, 4, 3) ate it too! This one’s a keeper for sure!
This was excellent. I didn’t have nduja so I added a TBS of Calabrian chile paste and I had Italian turkey sausage so I used that. Followed everything else exactly and it turned out really well. Will definitely try again and with Italian pork sausage this time.
Loved it! These are the slight changes I made: Used hot/sweet sausage & mixed mushrooms. Used extra wine as I like a lot of sauce & used cavatelli. Very very good. Definitely a keeper! My husband devoured it!
GZ this tasted as awesome as I expected it to when I watched you make it on the kitchen! Thank you for the intro to nduja sausage:)
Quick and easy meal. Turned out amazing.