I’m thrilled to introduce you to my incredible food contributor, Sarah of The Homemade Haus. If you don’t already follow her, you’re going to rectify that immediately. Your kitchen, friends, and family, will thank you for it.
Last week felt like fall. The mornings were crisp and cool. A handful of times, I managed to wake up before my kids and enjoy a few moments to myself with a cup of coffee while I snuggled under our big red blanket. But this week has almost felt like the middle of summer. My kids ran around in the sprinkler and I started daydreaming about more popsicle recipes.
It’s that odd seasonal transition time where I live. Some days, I want rich, creamy chowder and the next I’m cooling off with a big glass of iced coffee.
This recipe is for those in-between days – the ones when you don’t quite know what you’re craving. The pasta and sausage make this dish hearty and filling, but the tomatoes and kale keep is fresh. It’s a meal that warms and comforts while you’re still clinging to the last bits of summer.
- 1 pound bowtie pasta
- 2 Tablespoons extra virgin olive oil (more if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound smoked turkey sausage, cut into ½-inch slices*
- 1 ½ pounds cherry tomatoes
- 8 ounces chopped kale (remove any hard stems)
- 1 cup chicken stock
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Shaved Parmesan (optional)
- Red pepper flakes (optional)
- Cook the pasta according to the package directions. Drain, reserving a ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large pot or Dutch oven set to medium-high heat. Add the onion and cook for about 3 minutes, stirring frequently, until softened. Add the garlic and cook for one more minute. Make sure you stir often to avoid burning the garlic.
- Add the turkey sausage and cook for another couple minutes to brown the sausage. If the pot seems too dry, add another tablespoon or two of oil.
- Add the cherry tomatoes to the pot. Cook until the tomatoes soften and pop. Stir in the kale, chicken stock, kosher salt, and a few grinds of black pepper. Simmer 2-3 minutes, until the kale wilts and the liquid reduces a bit.
- Add the cooked pasta to the pot. Stir everything together, and cook for a few more minutes until all the ingredients are fully incorporated and the liquid reduces to your liking. Alternatively, if you need to add more liquid, add the reserved pasta water 2-3 tablespoons at a time. (Pasta water is best to because it helps the sauce adhere to the pasta and adds additional flavor. Plain water will not achieve the same result!)
- Season with additional salt and pepper to taste. Serve with Parmesan shavings and red pepper flakes. Enjoy!
- You can use any type of sausage you like, but note that for this recipe, I used smoked turkey sausage that was fully cooked to begin with. If you use a different type of sausage that’s not fully cooked, be sure to adjust accordingly.