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Pasta is a real staple dish in our household. It is a great way to get a delicious, hearty, filling meal into the family in under 20 minutes and this kale, sausage and tomato pasta is a recent addition we have been loving!
Make up my homemade kale tomato pasta sauce recipe and then you’ll always have it on hand in the freezer to whip up a super fast meal.
What I also love about this pasta dish is that it is a great way to either use up leftover sausages, or other meat, or you can just buy some nice Italian sausage and chop this up and add just before serving.
Scroll down towards the end of this post for my kale, sausage and tomato pasta recipe card so you can get straight to cooking!
Ingredients for kale, sausage and tomato pasta
2 servings of my kale tomato pasta sauce recipe
Spray olive oil
100g of leftover sausages or Italian sausage – I had leftover air fryer sausages that worked great!
150g of pasta (I used quick cook fusilli but just about any other pasta will great work too!)
Splash of pasta water to loosen everything
25g parmesan cheese
Black pepper
Method for kale, sausage and tomato pasta
Assuming you’ve already got my pasta sauce on hand then this is a super fast recipe!
Cook your pasta according to the packet instructions. I love to use quick cook fusilli, as it takes just 5-6 minutes to cook.
While the pasta cooks chop your leftover or Italian sausage into rounds and then halves and fry in a frying pan to heat through until piping hot. I use a little spray olive oil to help avoid it sticking in the pan while heating through.
Add 2 servings of my kale tomato pasta sauce to the heated through sausage and simmer gently for 4-5 minutes until heated through.
Drain the cooked pasta, reserving a few tablespoons of the pasta water, and add the sauce covered sausage to the pasta. Combine well.
Add a splash of the pasta water to loosen slightly if required. This usually depends on the fat quantity of your sausages, and how well you drain your pasta.
Serve and top with the Parmesan cheese and black pepper to taste.
Enjoy!
Want to turn this into a kale, sausage and tomato pasta bake?
Follow the above instructions, but add a third serving of the kale tomato pasta sauce if you want to make it into a pasta bake. Place into an ovenproof dish, top with an additional 30g of grated mature cheddar, alongside the Parmesan cheese, to ensure the top is well covered, and bake at 190C (Gas Mark 5) for 16-18 minutes until golden brown.
I love to make air fryer pasta bake too on the nights I have a little less time.
Can you use different types of pasta?
Absolutely! Penne, rigatoni, macaroni and conchiglie will all work pretty well for this recipe. We usually have macaroni in, for air fryer mac and cheese, so have used this a lot for this recipe. Just use what you have in, but tube shapes, twist shapes or deeper shapes of pasta will hold more sauce and be extra delicious!
What to serve with kale, sausage and tomato pasta?
Like just about any pasta dish this works absolutely fantastic when served alongside a tasty garlic bread. I also love a nice tear and share bread, with garlic butter, or even a nice chunk of French stick.
If you want something a bit more substantial to serve this with then I love slow cooker hunters chicken or even chicken fajita triangles for a real delicious treat.
Want to make this without tomatoes?
I know that not everyone is a fan of roasted tomatoes, or can have them for dietary reasons, so I love to make similar dishes using a jar of roasted red peppers. This is a great way to have a creamier sauce, without the addition of lots of calories from cream.
Why not try one of my other pasta recipes while you’re here?
How to make my kale, sausage and tomato pasta
Kale, sausage and tomato pasta
A simple, rich tomato pasta packed full of goodness that can be served smooth or chunky
Ingredients
- 2 servings of my kale tomato pasta sauce recipe
- Spray olive oil
- 100 g of leftover sausages or Italian sausage
- 150 g of pasta I used quick cook fusilli but just about any other pasta will great work too!
- 30 ml pasta water
- 25 g parmesan cheese grated
- Black pepper to taste
Instructions
-
Cook your pasta according to the packet instructions. I love to use quick cook fusilli, as it takes just 5-6 minutes to cook.
-
While the pasta cooks chop your leftover or Italian sausage into rounds and then halves and fry in a frying pan to heat through until piping hot. I use a little spray olive oil to help avoid it sticking in the pan while heating through.
-
Add 2 servings of my kale tomato pasta sauce to the heated through sausage and simmer gently for 4-5 minutes until heated through.
-
Drain the cooked pasta, reserving a few tablespoons of the pasta water, and add the sauce covered sausage to the pasta. Combine well.
-
Add a splash of the pasta water to loosen slightly if required. This usually depends on the fat quantity of your sausages, and how well you drain your pasta.
-
Serve and top with the Parmesan cheese and black pepper to taste.
-
Enjoy!
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
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