Pasta With Kale, Shiitake Mushrooms and Sausage Recipe (2024)

Definitely do step 2 first...then cook the pasta...already cooked pasta just sitting around for more than a few minutes gets uneatable quite fast...the ingredients definitely want short pasta, penne, rigatoni, farfalle and not spaghetti which calls for a delicate sauce without pieces of escarole and sausage. I would definitely add peperoncino. And leave out the butter and cheese.

Pasta is never cooked and set aside. Never, Never, Never!

Once again, I'm seeing "recipes" for dishes I grew up with that just used up what was in the fridge. While I usually don't have kale on hand, I always have spinach or escarole or broccoli rabe. Try adding a pinch of red pepper. It's one of the most satisfying pasta dishes around and you will find yourself gravitating to it as the week nights go by.

I used the beyond meat sausages with extra shiitakes- a great veg. Meal!

Another round of applause for the NYT Cooking recipes! This one was easy and delicious. I went with homemade chicken broth which created great balance to the spicy sausage. If kale is not your favorite, frozen peas would make a fantastic substitute.

After I cooked the sausage, I drained off the oil and used some champagne we were drinking to deglaze the pan. I cooked the kale in this and it added some good depth. I cooked the pasta last, at the end of braising. There didn't seem to be a good reason to cook it first. The mushroom-iness was balanced well by the pasta. Great dish, very satisfying!

I went with homemade chicken broth which created great balance to the spicy sausage. If kale is not your favorite, frozen peas would make a fantastic substitute.

Not so sure about "Never, Never, Never". Cold pasta can be quite tasty when you have a good sauce and science is showing us the benefits of reheating pasta and resistant starch which reduces the blood sugar impact of the pasta.

For sure as ever, sub the vegetables & NYTime please don't insult us amateur cooks with saying "cook & set aside the pasta'..NEVER, ever.CHANGE THIS !That having been said, I would certainly remove the sausage casings--so very much nicer!I'm thinking lightly fried sage leaves having been done first in olive oil (or butter!) would be nice scattered op top, to finish?

I like this dish because it's very flexible! Great base for left overs. I've subbed the shiitake with button mushrooms, the shallots with yellow onion, and any stock I had on hand. What NOT to change? The sausage has to be Italian sausage-flavors make the dish, the kale and the grated (fresh grated, of course)parm. Great dish to make on a weekend, with enough to re-heat during the week.

Wow! I was expecting a "B" and got an "A+". I grilled the sausages (sweet from Trader Joe's, but added red pepper flakes & hot oil). My pasta was bucatini (fat spaghetti). Kale was lacinato. Added some fresh sage at the end because my herb garden is overflowing. Used brown button mushrooms. More butter. Romano & parmesan on top. I can't wait to make this again (and I didn't ask my husband how much he liked it, but noted he had seconds).

Very good. Can substitute collards or other greens for the kale, if that's what's on hand.

Excellent, easy meal. Used local Italian Sausage (grilled), two bunches of lacinato kale, strozzopreti pasta, parmiagiano reggiano. Only change was doubling the kale.

Used 1 lb bulk sausage and Swiss chard, browned sausage first and added everything afterward, deglazed pan with 1/2 C white wine before adding stock.

This was lovely- rich and comforting. Used orzo instead of spaghetti and was therefore able to do it all in one pot, risotto style. I didn’t have any in, otherwise I would’ve added a squeeze of lemon as it could’ve done with some brightness but still delicious without.

This was surprisingly tasty. Added a bit of dried oregano and red pepper flakes and grated the pecorino into the sauce at the end. I also added a dash of apple cider vinegar to brighten things up - would definitely make again.

mushrooms, then sausage, then shallots then garlic then deglaze

Didn’t use sausage & not much flavor. Sausage may help.

If you like bold flavor and find the seasoning in the recipe a bit meh: I deglazed the pan with Sherry (a good amount of if) and even added some to the veggie mixture once it was in the pan and let it simmer. It added an extra kick to the whole dish. If you like spice: two to three teaspoons of dried Aleppo or crushed red pepper will do the trick. I also used more broth than the recipe asks for (about a half a cup or so more). Lastly, add more seasoning when adding broth/water or sautéing.

This is superb. We used Impossible sausage to make it vegetarian.

This was insanely good - I crumbled the sausage by cooking without the casing and felt like that made it more of a sauce. Also, if you really want to kick this one up a notch, I added a cup of white wine while cooking the shallot, garlic, mushrooms mix and it added an amazing depth to the dish. Just simmer a bit longer to evaporate off the extra liquid. 10/10 will be cooking this again!

Did step two first and subbed kale for spinach at the end. It’s an easy weeknight dinner.

It really helps to heat your plates, bowls prior to serving. Nothing that would curdle a sauce... just warm in your hands.

Very delicious! Comforting and filling. I’d use about.75 pounds of pasta for the recipe. At the end, squeeze the juice of 1 lemon and add a spring of basil before serving.

I made this recipe. It was good, but I felt it was lacking in flavor. Next time, I would add sage and brown that up (someone else suggested this). I would also sub pecorino for parmigiana and I would get better sausage - I think the mild Italian I bought was flavorless, which didn't help the recipe. All in all, I think it's a solid recipe and fairly easy to make.

All you have to do if preparing the pasta a bit before the rest is done is drain it and add a bit of olive oil. Do you think restaurants prepare the pasta fresh with each order. No they don’t. Maybe high end restaurants do but most run of the mill do not.

I'm not a fan f kale and loved the kale in this dish Surprisingly I found the sausage unnecessary. However if sausage is the appeal for you I suggest waiting a little before putting it back in the pan with the kale mushrooms etc. Mine was overcooked. I used a good hoemade chicken broth and the sauce was wonderful.Vegetarians - enjoy this without hesitation!

Used PippetteBraised for 2x the timeAdded cream and more butter at the end w parm

Who washes mushrooms since it makes them slimy.you wipe clean with paper towel