Brothy Tortellini with Spicy Sausage and Kale
This satisfying one-dish supper is seasoned with the spice of Italian sausage and nourishment from a heap of kale. Keep the tortellini separate from the broth until just before serving so that the pasta stays pleasingly al dente.
Ingredients
- One 9-ounce package fresh tortellini (in the refrigerated section of the market)
- 1 teaspoon kosher salt, plus more for salting the pasta water
- 2 links fresh spicy Italian sausage, chicken, turkey, or pork; about ⅔ pound (you want the soft, uncooked link sausage, not the firm cooked kind)
- ¾ cup diced shallot (substitute yellow onion, if needed)
- 3 large cloves thinly sliced garlic
- 2/3 cup dry white wine
- 3 ½ cups low-sodium chicken broth
- 1 bunch kale, stemmed and chopped (about 4 packed cups)
- 1 tablespoon lemon juice
- Pinch red pepper flakes (optional)
- 1 to 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Small chunk Parmesan cheese for grating
Instructions
-
Fill a medium pot with water and add enough salt so it tastes like the sea. Bring to a boil over high heat and cook the tortellini according to package directions. Drain, toss lightly with olive oil to keep the pasta from sticking, and set aside.
-
While the pasta cooks, heat a large skillet over medium-high. Split the sausage casings lengthwise down the center and empty the meat into the skillet. Stir the sausage, breaking it into small pieces, until cooked through. Scoop the sausage out of the skillet and set aside.
-
The skillet should be lightly greased from the sausage. If not, add a few teaspoons of olive oil. Heat the pan over medium-high. Add the shallots and sauté until tender, 4 to 5 minutes. Add the garlic and sauté another minute. Add the wine. It should bubble in the pan and then settle down to a simmer. Simmer for a minute or two and add the chicken broth. Adjust the heat so the broth comes to a simmer. Add the sausage back into the pan and stir in the kale. Simmer until the kale is tender, 4 to 5 minutes. Add the lemon juice and salt and stir well. Taste and add a pinch of red pepper flakes if you prefer it more spicy and add more salt, if needed. Remove from heat
-
Divide the tortellini among 4 to 5 shallow bowls. Spoon the sausage/kale/broth mixture over the tortellini. Drizzle each bowl with a teaspoon or two of olive oil, fresh cracked pepper, and a light shower of grated Parmesan.