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Penne with sausages and kale

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Have dinner on the table in no time with this rustic 20-minute Italian pasta dish.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Penne with sausages and kale

Ingredients

  • 500g Coles Finest Italian sausages, casings removed
  • ½ bunch kale, trimmed and sliced
  • 2 garlic cloves, chopped
  • ½ cup dry white wine
  • 1¼ cups tomato passata
  • 300g penne
  • Sea salt and freshly ground black pepper
  • 1½ tablespoons freshly shredded Pecorino cheese

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Bring a large pot of salted water to a boil over high heat. Meanwhile, heat a large heavy frying pan over medium-high heat. Add the sausages and cook, breaking the meat up with a wooden spoon, for about 6 minutes, or until golden brown. Add the kale and garlic and cook for about 4 minutes, or until the kale is wilted. Add the wine and then the tomato passata, bring to a simmer, and cook for about 3 minutes, or until the liquid is reduced by one-quarter.

  2. Step 2

    When the water comes to a boil, add the penne and cook, stirring often so the pasta doesn’t stick together, for about 8 minutes, or until tender but firm to the bite. Drain, reserving cooking water.

  3. Step 3

    Toss the penne with the sauce, adding enough of the reserved cooking water to thin the sauce to the desired consistency. Season to taste with salt and pepper. Sprinkle with the cheese and serve immediately.

Nutrition Information

PER SERVE

Energy: 2640kJ/630 Cals

Protein: 29g

Fat: 28g

Sat fat: 11g

Carb: 61g

Fibre: 2g

Penne with sausages and kale

Penne with sausages and kale
  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Ingredients
  • 500g Coles Finest Italian sausages, casings removed
  • ½ bunch kale, trimmed and sliced
  • 2 garlic cloves, chopped
  • ½ cup dry white wine
  • 1¼ cups tomato passata
  • 300g penne
  • Sea salt and freshly ground black pepper
  • 1½ tablespoons freshly shredded Pecorino cheese
    Description

    Have dinner on the table in no time with this rustic 20-minute Italian pasta dish.

    Method
    1. Step 1

      Bring a large pot of salted water to a boil over high heat. Meanwhile, heat a large heavy frying pan over medium-high heat. Add the sausages and cook, breaking the meat up with a wooden spoon, for about 6 minutes, or until golden brown. Add the kale and garlic and cook for about 4 minutes, or until the kale is wilted. Add the wine and then the tomato passata, bring to a simmer, and cook for about 3 minutes, or until the liquid is reduced by one-quarter.

    2. Step 2

      When the water comes to a boil, add the penne and cook, stirring often so the pasta doesn’t stick together, for about 8 minutes, or until tender but firm to the bite. Drain, reserving cooking water.

    3. Step 3

      Toss the penne with the sauce, adding enough of the reserved cooking water to thin the sauce to the desired consistency. Season to taste with salt and pepper. Sprinkle with the cheese and serve immediately.