"This recipe brings together cavatelli pasta, hearty kale, and al fresco’s Roasted Garlic Chicken Sausage for a delicious and easy to make summer pasta dish!"
Ingredients
2 packages al fresco Roasted Garlic Chicken Sausage
1 lb. cavatelli pasta, cooked
1 cup reserved pasta water
2 tbsp olive oil
1 bunch fresh kale leaves
minced garlic
1 cup grape tomatoes, halved
red pepper flakes
1/2 cup chicken broth
1/4 cup mascarpone cheese
salt & pepper to taste
Optional Garnish: feta cheese
Directions:
- 1In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add sausage and saute until browned.
- 2Remove sausage from pan and slice into bite size pieces. Set aside.
- 3Add kale, tomatoes, and red pepper flakes to pan. Saute until slightly wilted. Add garlic and cook until softened.
- 4Add back in the sliced sausages and chicken broth. Stir occasionally until most of the broth has evaporated.
- 5Add the cooked pasta and 1/4 cup reserved pasta water. Cook on medium-high until pasta is coated, adding more water if necessary.
- 6Turn off heat and stir in mascarpone cheese. Season with salt and pepper to taste. Garnish with feta if desired.
