Creamy Pasta With Sausage & Greens

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Ingredients Nutrition

  • 1 bunch kale (or whatever fresh greens you have)
  • 1 lb whole wheat pasta (a short stubby shape that can hold some sausage, greens and sauce, like small shells or spirals)
  • 1 lb sausage (I use spicy)
  • 34 cup chopped leeks (onion-type vegetables, whatever you've got) or 34 cup regular onion (onion-type vegetables, whatever you've got)
  • 1 dash hot pepper flakes (if you like it hotter)
  • 2 -3 garlic cloves, minced
  • 14 cup good white wine (Pinot Grigio goes great to have with the finished product as well!)
  • 1 12 cups cream, whole milk or 1 (12 ounce) can fat-free evaporated milk, shaken
  • 13 cup grated parmesan cheese
  • 1 tablespoon grated parmesan cheese (per serving to sprinkle on top before eating)


  1. Bring a large pot of water to a boil, salt it and plunge the kale or other greens in, just until they turn bright green (around about 2 min or less).
  2. Fish the greens out with tongs and put in a colander to drain.
  3. Cook the pasta in the same water that you cooked the greens in until it is al dente.
  4. Drain and save 1/2 cup of the cooking water, though I hardly ever need this.
  5. Meanwhile, heat a large skillet and add the sausage.
  6. Throw the chopped onions, minced garlic and hot pepper flakes on top of the sausage and chop and mix using a large spatula until the sausage is separated into small crumbles and it, as well as the onion, is cooked. The onion should be translucent, not brown.
  7. Add the white wine and let most of it boil off.
  8. Add the cream or milk and boil that down until thickened, about 5 minutes or so.
  9. While that's boiling, chop the greens and then add them to the thickened sausage mixture.
  10. Finally, throw in the pasta and Parmesan and toss well.
  11. Thin with the reserved pasta water if it seems to need it.
  12. Serve with extra Parmesan.

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