It’s that time of year again! School is back in session and everyone is working hard to adjust to a packed schedule. Between work responsibilities, bringing the kids to school and keeping track of various extracurriculars, getting dinner on the table can be a challenge. Coming together in just 20 minutes, this pasta recipe is perfect for the busy back-to-school season!
When Robin Rankin isn’t in the kitchen at Patsy’s, the Bethany Beach restaurant she owns with her mom Patsy, she’s at Pie, her grilled pizza place. Or she’s caring for daughters Willow, 11, and Luna, 9. As a busy entrepreneur with only so much free time, she knows that the dinner hour should be all about delicious, nutritious dishes that come together quickly. As such, this sausage and kale pasta dish packs a lot of nutrients—and flavor—on a plate.
There are plenty of benefits to this weeknight dinner recipe. It’s fast, super simple, and easy to customize for even the pickiest eaters in the family to enjoy. Add a kick with red pepper flakes, or bring up the richness with butter and heavy cream. Add a bit of tomato sauce or tomato paste to the mix if your family prefers a tomato-based pasta dish.
Related: These Breakfast Sandwiches in Delaware Go Beyond the Basics
This pasta recipe only requires a Dutch oven (if you don’t have one, a large pot will do) and a pot to boil the pasta water. Fewer dishes means the after-dinner cleanup will be a breeze!
When boiling your pasta, make sure to add plenty of salt to ensure the noodles don’t come out bland. The salty and starchy water will also act as a binding agent when mixed with the oils from the Italian sausage.
Rankin used sweet Italian sausage when the children were little. Now they like it spicy. “It’s a quick, easy weeknight meal,” the chef says. “I have added fennel and sweet potato.” Cream, chicken broth and tomato paste are other options.
Once you master this sausage and kale pasta recipe, be sure to try it out with your own creative spin week after week.
If you try this recipe at home, post your photos on Instagram and tag @delawaretodaymagazine.
Recipe by Robin Rankin, originally published in Delaware Today‘s September 2021 issue.
Willow’s Pasta
Course: DinnerCuisine: Italian, AmericanDifficulty: Easy6
servings5
minutes15
minutes20
minutesThis sausage and kale pasta recipe is endlessly customizable and comes together in a flash.
Ingredients
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1 pound Italian sweet or spicy sausage
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2 cups washed, chopped kale (ribs removed)
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1 large yellow onion
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5 garlic cloves, chopped
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1 box of pasta
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Parmesan to serve
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Black and red pepper to taste
Directions
- Bring a pot of generously salted water to a boil.
- Remove sausage from the casing, break into small pieces and start to brown in a Dutch oven.
- While the sausage starts to cook, begin to cook the pasta to al dente.
- After about 5 minutes of letting the sausage cook, add the chopped onion and cook until the sausage is thoroughly cooked and onion is golden.
- Do not drain the oil, add garlic and kale.
- Cover and let the kale soften for about 5 minutes.
- Once the pasta is al dente, add it to the sausage mixture. Reserve 1/2 cup of the pasta water.
- Pour in the reserved pasta water into the sausage and pasta mixture. Remove from heat and cover for 5 minutes.
- Give the pasta a final stir and serve with parmesan cheese and a generous amount of black pepper or crushed red pepper.
