Sausage and Cavolo Nero Pasta is a simple, flavour-packed dish that’s ideal any night of the week. It’s built with Tuscan kale (Cavolo Nero), quality Italian sausage, a splash of dry white wine and a touch of chilli flakes for warmth.
This pasta brings together juicy Italian sausages, tender cavolo nero, shallots, fennel seeds and chilli flakes, deglazed with white wine and finished with Parmigiano Reggiano. It’s straightforward to prepare and makes a comforting weeknight dinner or a relaxed weekend meal. Serve with plenty of grated Parmigiano and Buon Appetito!
Scroll for the full printable recipe below, including ingredient notes, step-by-step photos and helpful tips.
Table of Contents
- Ingredient notes
- Step by step recipe photos
- Recipe Tips
- More delicious pasta recipes to try
- Full Recipe
Ingredient notes
- Pasta – Short shapes work best for this sauce. Rigatoni was used here, but penne, casarecce or mezze maniche are great alternatives.
- Sausage – Choose good-quality Italian sausages with a high pork content for the best texture and flavour.
- Shallots – If you don’t have shallots, white or red onion will work.
- Fennel seeds & chilli flakes – This pairing complements the sausage and kale. Adjust or omit to taste.
- Cavolo Nero – Also called Tuscan kale. If unavailable, any kale variety will substitute fine.
- White wine – Use a dry white like Pinot Grigio, Vermentino or Orvieto. Wine adds depth; you can omit it if preferred.
- Stock – Low-sodium chicken or vegetable stock works well to finish the sauce.
Step by step recipe photos
Preparation tips!
- Boil the water – Bring a large pot of salted water to a boil so it’s ready when you add the pasta.
- Prepare the ingredients – Finely slice the shallots, roughly chop the cavolo nero and measure the stock and wine before cooking. Doing this first streamlines the process.
The method is straightforward: brown the sausage, soften the shallots with spices, reduce the wine, simmer the cavolo nero in stock, then finish by tossing the pasta with the sauce and Parmigiano.
See the step-by-step photos below for visual guidance, or scroll to the full recipe and notes.
Recipe Tips
- Prepping the kale – Cut the cavolo nero into medium pieces and remove very thick stalks so it cooks evenly.
- Cooking the kale – Cover the pan so the kale steams and becomes tender. If you don’t have a lid, add the kale to the pasta pot about three minutes after the pasta goes in.
Yes. Omit the sausage and use vegetable stock for a delicious meat-free version.
No, the wine is optional but it adds noticeable flavour. If you skip it, there’s no need to replace it.
Yes. Reheat gently on the stove with a small splash of water (1–2 tablespoons) to loosen the sauce.
More delicious pasta recipes to try
- Pasta al Limone (Creamy Lemon Pasta)
- Pasta Alla Norma (Eggplant Pasta)
- Pasta alla Boscaiola (Sausage & Mushroom)
- Sausage Pasta Bake – Spicy and Creamy
- Easy Tuscan Sausage Pasta
If you try this Sausage and Cavolo Nero Pasta, please rate the recipe and share your experience in the comments. Your feedback helps others and is always appreciated.
Step By Step Photos Above
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Sausage and Cavolo Nero Pasta
By Emily
Ingredients
- 4 large Italian sausages (about 400g / 14 oz)
- 2 shallots, finely sliced
- 3 cups cavolo nero, roughly chopped (about 100g)
- ¼ cup Parmigiano Reggiano, grated (15g)
- 1½ cups low-sodium chicken or vegetable stock (355ml)
- ⅓ cup dry white wine (80ml)
- ½ teaspoon red pepper flakes (chilli flakes)
- 1 teaspoon fennel seeds
- 14 oz (400g) rigatoni or other short pasta
Instructions
- Bring a large pot of salted water to a boil. Prepare the ingredients: slice the shallots, roughly chop the cavolo nero and measure the stock and wine.
- Remove the sausage meat from its casings and brown it in a large frying pan or skillet, breaking it up with a spoon until evenly browned.
- Add the sliced shallots to the browned sausage along with the chilli flakes and fennel seeds. Sauté for a few minutes until the shallots soften.
- Pour in the white wine and reduce by about half (1–2 minutes). Add the cavolo nero and the stock, cover the pan and simmer for 7–8 minutes until the greens are tender.
- When the sauce has been covered for about 7–8 minutes, add the pasta to the boiling water and cook until al dente according to package directions (about 8 minutes). Reserve about ⅓ cup (80ml) of pasta cooking water.
- Uncover the sauce and stir in the reserved pasta water. Drain the pasta and add it to the pan with the sauce and the Parmigiano. Toss and cook together for 1–2 minutes so the pasta is well coated. Serve immediately.
Notes
- Stock – chicken or vegetable stock both work; opt for low-sodium versions.
- Wine – an Italian dry white like Pinot Grigio, Vermentino or Orvieto adds brightness. You can skip it if you prefer.
- Pasta – any short pasta will hold the sauce nicely.
- Leftovers – Store in the fridge for 1–2 days. Reheat on the stove with a splash of water to loosen the sauce.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- All vegetables are assumed to be medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Calories: 737 kcal | Carbohydrates: 79 g | Protein: 32 g | Fat: 30 g
Nutrition information is automatically calculated and should be used as an approximation.