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Fettuccine with Hot Italian Sausage, Spinach & Kale

April 27, 2017

Who doesn't love the occasional comfort food? A yummy plate of warm pasta chock full of carbs, a spicy cream sauce, and some good greens; I am pretty sure everyone on the planet does. However, some of you may have dietary restrictions and I get that. I do my best to eat as clean as I can, and I always feel so much better when doing so. But I love to indulge and don't like to always restrict myself of the things that bring me joy. What I love about this recipe is that you can tweak it to your taste. If you prefer, you can use Italian turkey sausage or chicken sausage, mixed vegetables or whatever floats your boat. Don't like pasta noodles (who doesn't like pasta noodles?) or want a gluten-free alternative, serve over rice. You can use half n' half in place of heavy cream. Don't eat dairy? Use coconut cream. The possibilities are endless. This simple recipe is balls-to-the-wall indulgence. But like I said, change it up any way you like. Enjoy! 





1 lb. Fresh Fettuccine 

1 lb. spicy italian sausage, removed from casing (or sweet Italian)

3/4 cup heavy cream

3/4 cup water

1-2 pinches red pepper flakes (optional)

1 large bunch kale, trimmed and coarsely chopped

1 10 oz.  bag spinach

1/2 cup fresh grated parmesan

1 cup reserved pasta water

Salt & pepper to taste


I prefer fresh pasta noodles, as I find they taste so much better. But use whatever you have in your pantry or what fits in your budget.    



In a large pot of boiling, salted water, cook pasta according to directions, drain. In a large skillet, cook sausage over medium low until browned, about 7 minutes. If desired, strain excess liquid from skillet. 


Add 3/4 cup water, the cream, and red pepper flakes (optional); simmer until reduced by about half, about 7 minutes. Add kale & spinach toss well and cover, stirring occasionally until wilted. Salt & pepper to taste. 


Toss the fettuccine with some of the reserved pasta water so the pasta is not sticky. Plate the pasta, spoon mixture on top. Sprinkle with parmesan. Serves 4 



*Recipe adapted & tweaked from Rachel Ray Magazine


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