In just 30 minutes, this speedy dinner is ready. Everything (and I do mean all), even the uncooked pasta, is cooked in one skillet.
You can also add heat to your favorite marinara sauce from the store (I like Rao’s) or spicy Italian sausage. If you do not have fusilli, rotini or Gemelli are excellent alternatives.
Easy, quick, and convenient. The greens are a pleasant surprise. I always add more kale to the recipe than the recipe specifies.
Olive oil one tablespoon
1 pound sweet Italian Sausage, casing removed
Sweet onion, 1 cup diced
2 cups marinara sauce
2 cups chicken stock
8 ounces fusilli pasta
Yellow bell peppers, 1 – chopped
Four cups of kale torn
Three cloves garlic, minced
Italian Seasoning, 1 Tsp.
Optional: 1/4 teaspoon crushed red pepper flakes
To taste, add Kosher Salt and freshly ground Black Pepper
Parmesan cheese, freshly grated – 1/4 cup
Use 1/4 cup of torn basil leaves
Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add Italian sausage and onion and cook for 3-5 minutes until the sausage is browned. Drain excess fat.
Add the pasta, bell peppers, kale, and garlic to the marinara sauce. Season with crushed red pepper flakes, salt, and pepper according to your taste.
Bring to a rolling boil, reduce heat, and simmer covered, stirring once, for 10-12 minutes or until pasta is fully cooked. Stir in Parmesan.
Serve immediately with basil garnish, if desired.