I’ve mentioned before about how I always try to find quick and easy dinner option for my family especially with busy weeknights. This creamy pasta dish is delicious and made for quick leftovers. I used items I already had in my pantry and freezer – which is great right now with the inflated prices of groceries.
The original recipe called for pork sausage and frozen kale – I swapped them out for Italian chicken sausage and fresh kale. Use whatever you have on hand to make this simple recipe.
12 oz dried pasta ( I used mafalda, but rotini or bowties would work great too)
8 oz ground sweet or spicy Italian sausage
1 tsp Italian seasoning
8 oz fresh kale, chopped
10.5 oz can 98% fat-free condensed cream of mushroom soup
3/4 cup pasta cooking water, reserved
In a large pot of salted water, cook the pasta according to the package. Just before the pasta is finished cooking, add the chopped kale and cook. Reserve 3/4 cup of water before draining.
While the pasta is cooking, cook the sausage on medium-high heat. season with Italian seasoning and salt and pepper. Cook until browned, breaking into small pieces. Pour the can of cream of mushroom soup and reserved pasta water into the skillet. Stir to combine thoroughly. Add in the cooked pasta and kale to the sausage mixture and mix together. Serve and top with freshly grated Parmesan.
Source: Savory Magazine October 2010
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