- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
In large pot of boiling salted water, cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking liquid. Toss pasta with drizzle of olive oil; set aside.
Meanwhile, heat remaining oil in large skillet set over medium heat; cook shallots, garlic and hot pepper flakes, stirring, until slightly softened, about 2 minutes. Add sausage meat, oregano and basil; cook over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 7 minutes. Season with salt and pepper. With slotted spoon, transfer sausage mixture to plate.
Add cream and half of the reserved cooking liquid to skillet; simmer until slightly thickened, about 2 minutes. Add kale and tomatoes; cook over medium-high heat until softened, 3 to 5 minutes. Season with salt and pepper. Add reserved pasta and sausage mixture to skillet; toss to coat well, adding enough of the remaining cooking liquid for creamy consistency. Top with mozzarella; reduce heat to low and let stand until cheese is slightly melted, about 2 minutes. Garnish with basil leaves.
Nutritional facts PER EACH OF 6 SERVINGS
- Fibre 3 g
- Sodium 850 mg
- Protein 34 g
- Calories 750
- Total fat 44 g
- Cholesterol 110 mg
- Saturated fat 20 g
- Total carbohydrate 55 g
