Category: Main | Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
Enjoy hearty Sun-Dried Tomatoes and kale made with Pappardelle Italian Pasta and Italian Ground Sausage. This dish gets a flavor boost from PizzaOlio Infused Olive Oil, Sun-Dried Tomato Barrel Aged Balsamic, and Bruschetta Dried Herb Blend, plus fresh kale and sun-dried tomatoes. Tossed with lemon zest, Parmesan cheese, and parsley, it’s a bold, easy dinner everyone will love.
Ingredients
- 1lb Pappardelle Italian Pasta
- 1 Pasta Rocks
- 1 Tbsp PizzaOlio Infused Olive Oil
- 1lb Italian Ground Sausage
- 1 Small Shallot, diced
- 1 Head Kale, chopped
- 8 oz Jar Sun-Dried Tomatoes, drained
- 2 Tbsp Bruschetta Dried Herb Blend
- 3 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 1 Lemon, zest and juice
- 1 cup Freshly Grated Parmesan, plus more for garnishing
- Chopped Parsley, for garnishing
Directions
- Bring a large pot of water to a boil. Salt water using a Pasta Rock according to package instructions.
- Cook the pappardelle pasta following the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- While the pasta cooks, heat 1 Tbsp PizzaOlio Infused Olive Oil in a pan over medium heat. Add the Italian ground sausage and cook until browned, about 5 minutes.
- Add diced shallot, chopped kale, drained sun-dried tomatoes, Bruschetta Dried Herb Blend, and Sun-Dried Tomato Barrel Aged Balsamic to the pan. Cook until the kale is bright green and wilted, about 3 minutes.
- Add the cooked pasta, ½ cup reserved pasta water, lemon zest, lemon juice, and 1 cup freshly grated Parmesan to the pan. Stir well to combine, adding more pasta water if needed to loosen the sauce.
- Serve garnished with additional Parmesan cheese and chopped parsley. Enjoy!
