Best 6 Pasta With Wild Boar Sausage And Kale Recipes

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Embark on a culinary journey with an exquisite pasta dish that captures the essence of rustic Italian cuisine. This delightful recipe features wild boar sausage, a unique and flavorful meat that adds a rich, gamey depth to the dish. The sausage is paired with earthy kale, creating a harmonious balance of flavors. The recipe also includes a homemade tomato sauce that brings together the flavors of fresh tomatoes, aromatic herbs, and a touch of chili pepper for a subtle kick. The pasta is cooked al dente, providing a delightful bite that complements the tender sausage and kale. As an added bonus, we've included two additional recipes that are perfect for using up any leftover wild boar sausage: hearty sausage and potato soup, and flavorful sausage and bell pepper pasta. With its bold flavors and versatile recipes, this pasta with wild boar sausage and kale is sure to become a favorite in your kitchen.

Let's cook with our recipes!

PASTA WITH SAUSAGE AND KALE



Pasta with Sausage and Kale image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 pound orecchiette
2 tablespoons olive oil
1 pound bulk Italian sausage
1/2 red onion, diced
2 garlic cloves, minced
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
3 cups torn kale, stems removed
6 tablespoons jarred pesto
1 cup cherry tomatoes, halved
4 tablespoons salted butter
2 lemons, zested and juiced
1/2 cup shaved Parmesan
Fresh basil, for garnish

Steps:

  • Cook the pasta according to the package instructions. Drain and set aside, reserving the water.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1- to 2-inch pieces of the sausage, adding it to the pan as you go. Cook for a couple minutes, flipping and stirring the sausage to brown both sides. Add the onion and garlic and cook until the onion has softened a little, a couple of minutes. Add the red pepper flakes, salt and pepper. Stir and cook until the sausage is cooked through, another 1 to 2 minutes.
  • Use a ladle to remove 2/3 cup pasta water from the pasta pot and add it to the skillet. Add the kale and cook until it has started to wilt, about 30 seconds, then add the pesto and cherry tomatoes and cook, stirring gently, until the sauce has thickened and the kale has wilted, about 3 minutes. If the skillet starts to look too dry at any stage, add a little more pasta water.
  • Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.

FALL KALE AND SAUSAGE PASTA BAKE



Fall Kale and Sausage Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Nonstick cooking spray, for the baking dish
1 pound rigatoni
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
Pinch crushed red pepper flakes, or more as desired
1 pound turkey or pork Italian sausage, casings removed
2 cups heavy cream
2 bunches Tuscan kale, stemmed and roughly chopped
Pinch freshly grated nutmeg
1 pound fresh whole-milk ricotta
1/2 cup grated fontina
1/2 cup grated part-skim mozzarella
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.
  • Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.
  • Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.
  • Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately.

RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE



Ricotta-Pesto Pasta with Sausage and Kale image

Ricotta-pesto pasta with sausage and kale.

Provided by Carly

Categories     Pesto Pasta

Time 1h15m

Yield 10

Number Of Ingredients 13

cooking spray
1 (16 ounce) package rigatoni pasta
1 pound bulk Italian sausage
1 medium onion, diced
6 large cloves garlic, minced
1 bunch kale, stems removed and leaves coarsely chopped
¼ teaspoon freshly grated nutmeg
¼ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste
½ cup dry white wine
1 (16 ounce) container ricotta cheese
1 (6 ounce) jar pesto, or more to taste
1 (8 ounce) package shredded mozzarella, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
  • While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
  • Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
  • Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 45 g, Cholesterol 52.1 mg, Fat 25.4 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 10 g, Sodium 735.8 mg, Sugar 2.8 g

PASTA WITH SAUSAGE AND KALE (WW)



Pasta With Sausage and Kale (Ww) image

Make and share this Pasta With Sausage and Kale (Ww) recipe from Food.com.

Provided by ellie_

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups pasta, uncooked
1/8 teaspoon salt
8 ounces turkey Italian sausage
4 cups kale, chopped
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese

Steps:

  • Cook pasta according to package directions using the 1/8 teaspoon salt in the water.
  • While pasta is cooking remove sausge from casings (or even easier -- use the packaged Italan sausage already removed from casings) and cook in skillet over medium high heat (3-5 minutes). Stir in the kale and cook for another 3-5 minutes.
  • Stir in broth and season with salt and pepper. Cover skillet and reduce heat to low, cook or another 5-10 minutes or until cooker through.
  • Stir in pasta and heat through.
  • Sprinkle each portion with 2 T cheese OR add grated cheese to mixture and serve family style.

Nutrition Facts : Calories 464.7, Fat 20.6, SaturatedFat 7.9, Cholesterol 43.3, Sodium 1311.8, Carbohydrate 44.6, Fiber 2.9, Sugar 2, Protein 25.2

FETTUCCINE WITH SAUSAGE AND KALE



Fettuccine With Sausage and Kale image

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

Categories     Leafy Green     Pasta     Pork     Sauté     Quick & Easy     Sausage     Fall     Spring     Simmer     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 6

3 tablespoons olive oil
1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 lb dried egg fettuccine
2/3 cup reduced-sodium chicken broth
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
  • Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  • While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
  • Serve immediately, with additional cheese on the side.

SAUSAGE, KALE & CHILLI PASTA



Sausage, kale & chilli pasta image

This simple sausage and kale pasta dish is perfect for feeding the family. Give it a modern twist by using orecchiette, it's sure to be a crowd-pleaser

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 10

3 tbsp olive oil
250g pork sausages , skins removed, broken into pieces
2 tsp fennel seeds
3 garlic cloves , thinly sliced
1 large red chilli , sliced
1 lemon , zested and juiced
150g cherry tomatoes
400g short pasta , such as orecchiette, farfalle or conchiglie
150g chopped curly kale
75g grated parmesan

Steps:

  • Bring a large saucepan of water to the boil. Meanwhile, heat 1 tsp oil in a large frying pan. Brown the sausage with the fennel seeds on a medium heat for 6-7 mins until golden, then set aside.
  • Heat the remaining oil in the same pan, add the garlic and chilli, and cook on a medium heat for 2 mins or until golden. Add the lemon juice and tomatoes, cook for 2 mins, then remove from the heat.
  • Boil the pasta following pack instructions until al dente. Add the kale for the final 2 mins of cooking. Drain, saving the cooking liquid, then put the pasta and kale back in the saucepan to keep warm. Add about 100ml cooking liquid to the tomatoes. Heat up, pour over the pasta and toss together with the sausage, lemon zest and half the Parmesan. Serve in bowls with the remaining Parmesan sprinkled over.

Nutrition Facts : Calories 771 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium

Tips:

  • Choose the right sausage: For the best flavor, use a high-quality wild boar sausage that is made with fresh, natural ingredients. Avoid sausages that are heavily processed or contain fillers.
  • Cook the sausage thoroughly: Wild boar sausage should be cooked to an internal temperature of 165 degrees Fahrenheit to ensure that it is safe to eat. Use a meat thermometer to check the internal temperature of the sausage before serving.
  • Use fresh kale: For the best flavor and texture, use fresh kale that is deep green and crisp. Avoid kale that is wilted or yellowed.
  • Don't overcook the kale: Kale should be cooked just until it is wilted, about 2-3 minutes. Overcooking the kale will make it tough and bitter.
  • Serve immediately: Pasta with wild boar sausage and kale is best served immediately after it is cooked. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Pasta with wild boar sausage and kale is a delicious and hearty dish that is perfect for a cold winter night. The rich flavor of the sausage and the earthy flavor of the kale complement each other perfectly. This dish is also very easy to make, and it can be ready in under 30 minutes. So next time you're looking for a quick and easy meal, give this recipe a try.

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