Kale Pasta Recipe

Southern Living Kale pasta and Sausage Rigatoni — Photo:
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Active Time:

30 mins

Total Time:

35 mins

Servings:

In this easy kale pasta, caramelized fennel and onion combine to make a light yet luscious sauce. On top of the veggies, there’s Italian sausage, which adds more than just a dose of protein, but a number of spices that helps keep the ingredient count low and the dish full of flavor. The butter mixed with the sausage drippings is the secret to richness of this simple pasta, as it helps to add a rich creamy texture without added cream or cheese.

As for the star of this dish, kale gets beautifully coated in the sauce, making it super easy and delicious to enjoy eating your vegetables. We use purple kale in this kale pasta recipe for a pop of color, but you can use regular curly kale, if you prefer.

The final touch is garnishing the dish with our spicy kale chips, for both texture and a little added heat. If you don’t have time on a weeknight to prep the chips, feel free to leave them off, and garnish with Parmesan cheese or another favorite pasta topping instead.

Learn how to make kale pasta, and discover a new way to eat a veggie-filled dinner.

Ingredients for Kale Pasta

Italian sausage, onion, garlic, and fennel come together for a flavorful pasta featuring brightly-colored kale. To make kale pasta, you'll need:

Uncooked rigatoni: The pasta base of the dish. Can substitute with other short pasta shapes including penne, fusilli, or farfalle, if preferred.
Unsalted butter: Adds richness and flavor to the dish.
Mild Italian sausage: Bulks up the dish with protein and a savory flavor. Substitute with chicken or plant-based sausage if preferred.
Yellow onion: For an aromatic sweetness and depth of flavor.
Fennel bulb: Commonly used in Italian cuisine for its subtle anise flavor.
Curly purple kale: Adds a vibrant color and nutrients to the dish. Can swap with other types of kale, along with spinach or Swiss chard if preferred.
Minced garlic: Adds a savory depth.
Kosher salt: Enhances the overall flavor.
Kale chips: For a light crunch. If looking for a shortcut option, replace with toasted pine nuts or breadcrumbs for texture and flavor.

How To Make Kale Pasta

This quick and easy pasta comes together with just 30 minutes of active time for a hearty, flavorful, and unique dish you won't soon forget. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook rigatoni: Cook rigatoni in a large pot of salted water until al dente. Drain, reserving 2 cups pasta water.
Step 2. Cook sausage: Melt 2 tablespoons butter in a pot over medium-high. Add sausage, and cook, stirring, until cooked through. Transfer to a plate.
Step 3. Cook onion and fennel: Melt 2 tablespoons butter in pot over medium. Add onion and fennel; cook, stirring, until very soft and browned.
Step 4. Cook kale: Add kale, garlic, and salt; cook, stirring occasionally, until kale is just tender.
Step 5. Combine ingredients: Add pasta, sausage, remaining butter, and 1 cup pasta water. Cook over medium, stirring and adding remaining pasta water for the right consistency.
Step 6. Season, garnish, and serve: Season to taste and garnish with chips before serving.

Kale Pasta Variations

To change up this kale pasta, consider these variations:

Protein: Swap the mild Italian sausage with a spicy sausage, chicken, or plant-based sausage, or eliminate the sausage and opt for sautéed shrimp, shredded rotisserie chicken, or crisped bacon or pancetta. You can also opt for cooked cannellini or other types of beans for protein and a creamy texture.
Herbs: Freshen up the dish with chopped fresh parsley, basil, or thyme.
Citrus: Add a sprinkle of lemon or orange zest to brighten the dish.
Kale: Swap the kale with Swiss chard, arugula, spinach, or other leafy greens as preferred.
Nuts: Top the pasta with toasted pine nuts or almonds in the place of the kale chips.
Cheese: Sprinkle the dish with grated Parmesan or Pecorino Romano for a salty, cheesy addition.

How To Store and Reheat Leftover Kale Pasta

Cool and store leftover kale pasta in an airtight container for up to four days. Store any leftover kale chips separately, if possible. Reheat on the stovetop, or heat in the microwave or in a covered baking dish in a preheated 350°F oven until hot throughout before serving.

What To Serve with Kale Pasta

This one-pot meal needs little else for a filling dinner. Serve with garlic bread or dinner rolls to soak up every last bit of the sauce. Pair with bruschetta as an appetizer for a fresh touch.

More Kale-Centric Recipes You'll Love

Cooking with kale isn't just nutritious, it also provides a burst of color, texture, and flavor the whole family will love. From salads to soups, these kale-centric dishes are a great way to get everyone to love their veggies:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 lb. uncooked rigatoni
6 Tbsp. (3 oz.) unsalted butter, divided
12 oz. mild Italian sausage, casings removed
1 medium-size (10 oz.) yellow onion, thinly sliced (about 2 cups)
1 large (9 oz.) fennel bulb, halved lengthwise, cored and thinly sliced (about 1 cup)
2 medium (8 oz.) bunches curly purple kale, stemmed and torn into 1-in. pieces (about 16 cups)
2 tsp. minced garlic (from 2 garlic cloves)
1/2 tsp. kosher salt, plus more to taste
Kale Chips (recipe follows)

Directions

Cook rigatoni:

Bring a large pot of salted water to a boil over high. Add rigatoni; cook according to package directions until al dente, 8 to 10 minutes. Drain, reserving 2 cups of cooking water.
Cook sausage:

Melt 2 tablespoons of the butter in pot over medium-high. Add sausage, and cook, stirring occasionally to break up into small pieces, until browned and cooked through, about 10 minutes. Transfer sausage to a plate. (Do not wipe pot clean.)
Cook onion and fennel:

Melt 2 tablespoons of the butter in pot over medium. Add onion and fennel; cook, scraping up any browned bits from bottom of pot, until very soft and browned, about 15 minutes.
Cook kale:

Add kale, garlic, and salt; cook, stirring occasionally, until kale is just tender, 3 to 4 minutes.
Combine ingredients:

Add cooked pasta, cooked sausage, remaining 2 tablespoons butter, and 1 cup reserved cooking water to pot with fennel mixture. Cook over medium, stirring constantly and gradually adding enough remaining reserved cooking water to coat rigatoni, about 3 minutes.
Season, garnish, and serve:

Season with additional salt to taste; garnish with crushed Kale Chips, and serve.

Spicy Kale Chips

Toss together 8 cups curly kale leaves (from 1 stemmed and torn bunch) with 1 Tbsp. extra-virgin olive oil and 1/4 tsp. each kosher salt and crushed red pepper in a large bowl. Divide between 2 large rimmed baking sheets. Bake at 300°F until just crisp, about 20 minutes. Remove from oven; sprinkle with 1/3 cup finely grated Parmesan cheese and 1 tsp. grated lemon zest. Return to oven, and bake at 300°F until crisp, 3 to 5 minutes.

ACTIVE 10 MIN. - TOTAL 35 MIN. - SERVES 6

Frequently Asked Questions

Can I use frozen kale for kale pasta?

If needed, use frozen kale in the place of fresh for this pasta dish. Thaw and drain the frozen kale thoroughly before using.
What other proteins can I use in kale pasta?

Add other types of sausages, rotisserie chicken, or crispy bacon to the kale pasta if desired. You can also eliminate the sausage and opt for cooked cannellini or other types of beans for a creamy texture and protein boost.
Can I use other greens in the place of kale for kale pasta?

Swap the kale with Swiss chard, arugula, spinach, or other leafy greens as preferred.