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Rustic Sausage Kale Pasta

Rustic Sausage Kale Pasta

A simple and flavorful week night dinner to satisfy a hungry family.  Pairs well with a Languedoc red wine complementing the earthy, fruit forward flavors in a Languedoc red.
Course Main Course
Servings 4
Author adapted from "French Country Cooking" by Mimi Thorisson


  • 1/4 cup extra virgin olive oil
  • 1 1b mild Italian pork sausage
  • 1 small red onion, thinly sliced
  • 1-1/2 cups baby kale I used Trader Joes organic mixed baby kale
  • 7 oz. canned Great Northern beans, rinsed and drained
  • 1 lb dried penne pasta
  • pinch red pepper flakes, optional
  • salt and freshly ground pepper
  • 5 oz freshly grated parmesan cheese + more for serving


  • Bring a large pot of water to a boil.
  • In a large sauté pan, heat olive oil over medium high heat.  Add the pork sausage, breaking it up and cook until browned. Add the red onion slices and cook for another 5 minutes. Turn heat down to low.
  • Salt the boiling water and add the pasta.  Cook according to the package directions.  Reserve 1/2 cup pasta water.
  • Drain the pasta. Add the beans to the sausage mixture, pasta, parmesan cheese and reserved pasta water. Stir to mix and gently mix in the baby kale. Serve with extra cheese