• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta

    Sausage and Cavolo Nero Pasta

    Published: Jan 9, 2022, Last updated: Jan 9, 2022 by Emily This post may contain affiliate links.

    60 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print

    Sausage and Cavolo Nero Pasta, a super easy and flavour-packed recipe that's perfect any day of the week. Made with Tuscan kale (Cavolo Nero), Italian sausage, white wine and a sprinkling of chilli flakes.

    An overhead shot of a bowl of pasta with kale and sausage with a glass of wine at the side

    This sausage and cavolo nero pasta has so much flavour, it's got white wine in there, juicy Italian sausages, my favourite Tuscan kale (so good for you), shallots, chilli flakes and fennel seeds!

    So delicious and so easy, it's perfect for a quick weeknight dinner or relaxed weekend in. Serve it topped with lots of Parmigiano Reggiano, Buon Appetito!

    See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

    Jump to:
    • Ingredients - what you need and substitutions
    • Step by step recipe photos
    • Top tips and recipe FAQs
    • More delicious pasta recipes to try
    • 📖 Full Recipe

    Ingredients - what you need and substitutions

    An overhead shot of all the ingredients you need to make sausage and cavolo nero pasta
    • Pasta - short pasta works best for this sauce, we used Rigatoni but you could use Penne, Casarecce, Mezze Maniche or whatever short shape you like.
    • Sausage - make sure to use good quality sausages with a high percentage of pork (90%+).
    • Shallots - you can use white or red onion if you don't have shallots.
    • Fennel seeds and chilli flakes - this combo of spices is delicious with sausage and kale but feel free to leave them out or switch them for something else.
    • Cavolo Nero - also known as Tuscan kale, if you can't find it then any kale variety will do.
    • White wine - use a dry white wine such as Vermentino, Grecco di Tuffo or Orvieto. Pino Grigio will also work.
    • Stock - we used chicken stock but you can also use vegetable stock, just make sure to use low sodium stock.

    Step by step recipe photos

    Preparation tips!

    • Boil the water - bring a large pot of salted water to a boil so it's ready for when you need to add the pasta.
    • Prepare your ingredients - finely slice the shallot, roughly chop the cavolo nero and prepare the stock. Doing this before starting makes the cooking process so much easier!

    This recipe is so easy and is ready in just a few simple steps. Brown the sausage meat, soften the shallots with spices, reduce the wine, simmer the stock and cavolo nero then add the pasta.

    It's as easy as that! See the step by step photos below that take you through the recipe visually or scroll for the full printable recipe and our helpful video tutorial.

    Step by step photos showing how make a sausage and cavolo nero pasta sauce
    Step by step photos showing how to cook kale to make a pasta sauce

    Top tips and recipe FAQs

    • Prepping the kale - cut the Cavolo Nero (kale) into medium sized pieces and remove any huge stalks so it cooks evenly.
    • Cooking the kale - you need to cover the pan with a lid so the kale steams and becomes tender, if you don't have a lid then I recommend adding the kale to the pasta water instead (about 3 minutes after adding the pasta).
    Can I make this meat-free?

    Yes, remove the sausage and use vegetable stock for a delicious, meat-free version.

    Do I need to use wine?

    You don't but I highly recommend you do for flavour, if you'd rather not then just skip it you don't need to replace it with anything.

    Can I reheat leftovers?

    Yes, leftovers reheat really well. You'll need to add a small splash of water (1-2 tablespoons) then reheat it on the stove until hot.

    A close up of rigatoni pasta with sausage and cavolo nero

    More delicious pasta recipes to try

    • Pasta al Limone (Creamy Lemon Pasta)
    • Pasta Alla Norma (Eggplant Pasta)
    • Pasta alla Boscaiola (Sausage & Mushroom)
    • Sausage Pasta Bake - Spicy and Creamy

    If you’ve tried this Sausage and Cavolo Nero Pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A close up of sausage and cavolo nero pasta in a bowl
    Print Pin
    5 from 1 vote

    Sausage and Cavolo Nero Pasta

    Sausage and Cavolo Nero Pasta, a super easy and flavour-packed recipe that's perfect any day of the week. Made with Tuscan kale (Cavolo Nero), Italian sausage, white wine and a sprinkling of chilli flakes.
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 737kcal
    Author Emily Kemp

    Ingredients

    • 4 large Italian sausages (14 oz/400g)
    • 2 shallots finely sliced
    • 3 cups Cavolo Nero roughly chopped (100g)
    • ¼ cup Parmigiano Reggiano (15g)
    • 1.5 cup chicken stock (355ml)
    • â…“ cup white wine (80ml)
    • ½ teaspoon red pepper flakes (chilli flakes)
    • 1 teaspoon fennel seeds
    • 14 oz Rigatoni pasta (400g)

    Instructions

    • Bring a large pot of salted water to a boil. Prepare the ingredients as stated above (finely slice the shallot, roughly chop the cavolo nero and prepare the stock).
    • Remove the sausages from their casing and brown in a large frying pan or skillet breaking them up with the side of a wooden spoon.
    • Once browned, add the shallots to the sausage along with the chilli flakes and fennel seeds and saute for a few minutes until soft.
    • Once soften, add the white wine and reduce by half (1-2 minutes). Add the cavolo nero and stock and cover with a lid for 7-8 minutes.
    • At this point, add the pasta to the salted boiling water and cook until al dente (about 8 minutes depending on the brand).
    • After 7-8 minutes, uncover the pasta sauce and add â…“ cup of pasta water (80ml) and let it simmer. Once the pasta is ready add the pasta to the sauce with the parmesan, Stir everything together for 1-2 minutes until the pasta is coated in the sauce, serve.

    Notes

    • Stock - you can use chicken or vegetable stock (make sure to use low sodium).
    • Wine - use an Italian white wine if possible such as Pinot Grigio, Vermentino, Grecco di Tuffo or Orvieto. If you don't want to use alcohol you can skip it but it does add a lot of flavour.
    • Pasta - any short pasta shape will work well.
    • Leftovers and storage - leftovers will keep well in the fridge for 1-2 days and can be reheated on the stove. Add a small splash of water to help loosen the sauce.

    Nutrition

    Calories: 737kcal | Carbohydrates: 79g | Protein: 32g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 744mg | Potassium: 720mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2677IU | Vitamin C: 31mg | Calcium: 126mg | Iron: 3mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Pasta Recipes

    • An overhead shot of creamy tomato pasta with Italian sausage in a blue patterned bowl with a serving spoon at the side.
      Creamy Tomato Pasta with Italian Sausage
    • An overhead shot of butternut squash ravioli in a white bowl sitting on a wooden serving board.
      Butternut Squash Ravioli with Sage and Brown Butter Sauce
    • An overhead shot of shrimp spaghetti in a rustic bowl sitting on a wooden surface with a glass of white wine at the side.
      Shrimp Spaghetti with 'Nduja and Lemon
    • Orecchiette pasta with a creamy tomato sauce in a rustic ceramic bowl topped with cheese
      Orecchiette with 'Nduja Sugo

    Reader Interactions

    Comments

    1. Julie

      February 18, 2022 at 12:03 pm

      Love all your recipes! I made this for dinner last night and it was exceptional. Thanks again for another delicious one.5 stars

      Reply
      • Emily

        February 18, 2022 at 3:08 pm

        Thanks so much, Julie that's so kind of you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    60 shares