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Chef Megan Mitchell

Online Cookbook

Sweet Italian Sausage and Spicy Kale Pasta

  • Serves: 4
  • Complexity: easy
  • Print
Sweet Italian Sausage and Spicy Kale Pasta


  • Extra virgin olive oil, for drizzling
  • 1/2 tsp. red chili flakes, plus more for sprinkling
  • 1 pound sweet Italian turkey sausage
  • 2 bunches lacinato kale, de-stemmed and torn into 1 inch pieces
  • 1 pound thick spaghetti
  • Salt and pepper, to taste
  • 1 cup pasta cooking liquid, divided
  • 1 cup freshly grated parmesan cheese, plus more for garnish


  1. Bring a large stock pot of water up to a boil. Season liberally with salt. Cook the pasta per package directions until al dente.

  2. Meanwhile, bring a large non-stick skillet up to heat over medium. Drizzle in 2 tbsp. of EVOO and add in the chili flakes. Cook for 1-2 minutes.

    Add the sausage to the pan and break up with a wooden spoon into small pieces. Cook for 8-10 minutes or until golden brown. If the sausage is still in the casing, squeeze out directly into the pan and break up. 

  3. Next add in the kale along with 1/2 cup of pasta cooking liquid. Stir together and cook for 3-5 minutes or until the kale has wilted and begun to soften. Season with salt and pepper.

  4. Once the pasta is cooked add it directly to the pan using tongs or a pasta spoon. Add another 1/2 cup of pasta cooking liquid and toss together. Season with salt and pepper. Remove from heat and stir in 1 cup of freshly grated parmesan cheese.

  5. To serve scoop some pasta into a shallow bowl, top with a few chili flakes, freshly cracked black pepper and a sprinkling of parmesan cheese.

    Recipe Courtesy of Megan Mitchell

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