Creamy, savory, and full of texture, this Creamy Sausage and Kale Pasta with Parmesan Breadcrumbs is the kind of weeknight dinner I come back to again and again. After years of developing Italian-inspired recipes, I've learned that the best pasta dishes usually have a balance of richness, freshness, and texture, and this one checks every box. Tender mezzi rigatoni, browned Italian sausage, Tuscan kale, shallots, and Parmesan come together in a silky cream sauce, then everything gets topped with crisp Parmesan breadcrumbs for a crunchy finish.
As a cookbook author and professional recipe developer, I'm always looking for ways to make a simple pasta dinner feel a little more special without adding a lot of extra work. The toasted Parmesan breadcrumbs do exactly that here. They take just a few minutes to make, but add enough texture and salty, savory flavor to make this pasta feel restaurant-worthy.
Best of all, this creamy sausage and kale pasta is ready in about 35 minutes, making it easy enough for a busy weeknight but still cozy enough for a Sunday dinner. If you're looking for more pasta recipes, check out our: Truffle Mushroom Pasta, Chicken Garlic Parmesan Pasta, and Creamy Pesto Pasta.
Jump to:
- Why You'll Love This Recipe
- What Kind of Kale Is Best for Pasta?
- Ingredients
- How to Make Creamy Sausage and Kale Pasta
- Best Pasta Shapes for Sausage and Kale Pasta
- Tina's Tips for the Best Sausage and Kale Pasta
- Substitutions and Variations
- What to Serve With Sausage and Kale Pasta
- Storage and Reheating
- Frequently Asked Questions
- Creamy Sausage and Kale Pasta with Parmesan Breadcrumbs
Why You'll Love This Recipe
- Ready in 35 minutes:Â This is a quick and satisfying pasta dinner for busy nights.
- Creamy without being too heavy:Â Chicken broth and a small amount of heavy cream create a silky sauce that coats the pasta beautifully.
- Packed with flavor:Â Italian sausage, shallots, garlic, Parmesan, and red pepper flakes add plenty of savory flavor.
- A great way to use kale:Â Tuscan kale wilts right into the sauce and adds color, texture, and freshness.
- Crispy Parmesan breadcrumbs:Â The crunchy topping gives the pasta extra texture and makes a simple weeknight meal feel a little more elevated.
What Kind of Kale Is Best for Pasta?
Tuscan kale, also called lacinato or dinosaur kale, is my favorite choice for this creamy sausage and kale pasta. It has a slightly more tender texture and a milder flavor than curly kale, so it wilts nicely into the sauce without overpowering the other ingredients.
Curly kale also works well if that's what you have on hand. Just remove the tough stems, chop the leaves into smaller pieces, and give it an extra minute or two in the skillet so it has time to soften.
Ingredients
Here's what you'll need to make this creamy sausage and kale pasta.
Parmesan Breadcrumbs
- Panko breadcrumbs:Â Panko creates a lighter, crispier topping than traditional breadcrumbs.
- Extra virgin olive oil:Â Helps the breadcrumbs toast evenly and become golden brown.
- Parmesan cheese:Â Adds salty, nutty flavor to the crispy breadcrumb topping.
Pasta
- Mezzi rigatoni:Â This short, tubular pasta is perfect for catching pieces of sausage and creamy sauce in every bite.
- Italian sausage:Â Mild or hot Italian sausage both work well. Use hot sausage if you prefer a little extra heat.
- Shallots:Â Shallots add a slightly sweet, delicate onion flavor that works especially well with sausage and Parmesan.
- Garlic:Â Fresh garlic adds savory depth to the sauce.
- Red pepper flakes:Â Optional, but a pinch adds a little warmth and balances the creamy sauce.
- Tuscan kale:Â Also called lacinato or dinosaur kale, Tuscan kale becomes tender as it cooks and holds up well in creamy pasta dishes.
- Chicken broth:Â Adds savory flavor while keeping the sauce from becoming too rich.
- Heavy cream:Â A small amount creates a smooth, creamy sauce.
- Parmesan cheese:Â Melts into the sauce and adds plenty of savory, salty flavor.
- Kosher salt and black pepper:Â Used to season the sauce.
- Reserved pasta water:Â Helps loosen the sauce and makes it cling to the pasta.
How to Make Creamy Sausage and Kale Pasta
Make the Parmesan breadcrumbs
Heat the olive oil in a large skillet over medium heat. Add the panko breadcrumbs and cook for 2 to 3 minutes, stirring frequently, until golden brown.
Remove the skillet from the heat and stir in the Parmesan cheese. Transfer the breadcrumbs to a small bowl and set aside.
Bring a large pot of salted water to a boil. Cook the mezzi rigatoni until al dente according to the package directions.
Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
Brown the Sausage
While the pasta cooks, return the skillet used for the breadcrumbs to medium-high heat.
Add the Italian sausage and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through.
Add the sliced shallots to the sausage and cook for 2 to 3 minutes, until softened. Add the garlic and red pepper flakes and cook for about 30 seconds.
Add the chopped kale and cook for another 2 to 3 minutes, stirring frequently, until the kale is wilted and tender.
Make the creamy Parmesan sauce
Pour in the chicken broth and heavy cream. Season with the salt and black pepper.
Bring the mixture to a gentle simmer and cook for 2 to 3 minutes.
Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
Combine and Serve
Add the cooked mezzi rigatoni to the skillet and toss until the pasta is evenly coated in the sauce.
Add the reserved pasta water a little at a time, as needed, until the sauce is creamy and coats the pasta.
Divide the pasta among bowls and generously top with the crispy Parmesan breadcrumbs and additional Parmesan cheese.
Best Pasta Shapes for Sausage and Kale Pasta
Mezzi rigatoni is especially good for sausage and kale pasta because the short tubes and ridged surface catch the creamy sauce and little pieces of Italian sausage in every bite.
Regular rigatoni, penne, ziti, or orecchiette would also work well. In general, I'd stick with a short pasta shape that has plenty of texture or curves to hold onto the sauce rather than a long, smooth noodle.
Tina's Tips for the Best Sausage and Kale Pasta
- Salt the pasta water well. This is your first opportunity to season the pasta itself and makes a big difference in the finished dish.
- Reserve the pasta water before draining. The starch in the water helps loosen the sauce while keeping it creamy and glossy.
- Brown the sausage well. Letting the sausage develop some color before adding the shallots creates deeper flavor in the finished sauce.
- Add the Parmesan over low heat. High heat can cause Parmesan to become grainy or clump. Reduce the heat before stirring it into the sauce.
- Add pasta water gradually. Start with a small splash and add more only as needed. You want the sauce to coat the pasta without becoming watery.
- Don't skip the breadcrumbs. The contrast between the creamy pasta and crispy topping is one of the best parts of this recipe.
Substitutions and Variations
- Pasta:Â Mezzi rigatoni is ideal, but regular rigatoni, penne, ziti, or another short pasta shape will work.
- Sausage:Â Use mild, hot, or sweet Italian sausage depending on your preference.
- Kale:Â Regular curly kale can be substituted for Tuscan kale. You can also use baby spinach, although it will wilt much faster.
- Shallots:Â A small yellow onion can be substituted if you don't have shallots.
- Heavy cream:Â Half-and-half can work for a slightly lighter sauce, although the final sauce will be a little less rich.
- Extra spicy:Â Increase the red pepper flakes or use hot Italian sausage.
- Add lemon:Â A little fresh lemon zest at the end can brighten up the rich sausage and Parmesan flavors.
What to Serve With Sausage and Kale Pasta
This pasta is hearty enough to serve as a complete meal, but a simple vegetable side or salad works especially well alongside it.
Try serving it with:
- Garlic bread
- Roasted broccoli
- Roasted Brussels sprouts
- Arugula salad
- Caesar salad
- Italian chopped salad
- Roasted asparagus
A crisp green salad is especially good here because the acidity helps balance the creamy Parmesan sauce.
Storage and Reheating
Store leftover sausage and kale pasta in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in a skillet over medium-low heat or in the microwave. Add a splash of chicken broth, water, or cream as needed to loosen the sauce.
Store any extra Parmesan breadcrumbs separately at room temperature in an airtight container so they stay crisp. Sprinkle them over the pasta after reheating.
Frequently Asked Questions
Mild or hot Italian sausage both work well. Mild sausage gives you a classic savory flavor, while hot Italian sausage adds extra spice.
Parmesan can become grainy if it gets too hot. Reduce the skillet to low heat before adding the cheese and stir until it melts smoothly.
Yes. Curly kale works well, but you may want to chop it into slightly smaller pieces and cook it for an extra minute or two since it can be a little tougher than Tuscan kale.
Creamy Sausage and Kale Pasta with Parmesan Breadcrumbs
Ingredients
For the Parmesan Breadcrumbs:
- ½ cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- ¼ cup finely grated Parmesan cheese
For the Pasta:
- 12 ounces mezzi rigatoni
- 1 pound mild or hot Italian sausage casings removed
- 2 large shallots thinly sliced
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes optional
- 5 cups chopped Tuscan kale tough stems removed
- ¾ cup chicken broth
- â…“ cup heavy cream
- ¾ cup finely grated Parmesan cheese
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- ½ to 1 cup reserved pasta water as needed
Instructions
- Make the Parmesan breadcrumbs. Heat the olive oil in a large skillet over medium heat. Add the panko and cook for 2 to 3 minutes, stirring frequently, until golden brown. Remove from the heat and stir in the Parmesan. Transfer to a small bowl and set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the mezzi rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Brown the sausage. While the pasta cooks, add the sausage to the same skillet used for the breadcrumbs over medium-high heat. Cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through.
- Cook the shallots and kale. Add the shallots and cook for 2 to 3 minutes, until softened. Add the garlic and red pepper flakes and cook for 30 seconds. Add the kale and cook for 2 to 3 minutes, stirring frequently, until wilted.
- Make the sauce. Add the chicken broth, heavy cream, salt, and black pepper. Bring to a gentle simmer and cook for 2 to 3 minutes. Reduce the heat to low and stir in the Parmesan until melted and smooth.
- Combine and serve. Add the cooked mezzi rigatoni to the skillet and toss until well coated. Add reserved pasta water a little at a time as needed until the sauce is creamy and coats the pasta. Taste and adjust the seasoning. Divide among bowls and generously top with the crispy Parmesan breadcrumbs and additional Parmesan.
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