Campenelle with Chicken Sausage, Kale and Olives

This is a hearty pasta, but a bit less heavy than you might expect as chicken sausage is used instead of the usual pork sausage. Kale is the sweetheart green of the moment, and it’s absolutely delicious in this pasta, while also lending a big nutritional boost.

Katie Workman

Campenelle with Chicken Sausage, Kale and Olives

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    Kosher salt to taste 4 cups chopped kale leaves
    1 pound campenelle or other chunky short pasta 1/3 cup chopped black olives
    2 tablespoons olive oil 1 cup chicken broth
    2 large shallots, thinly sliced Freshly ground black pepper to taste
    1 pound chicken sausage (spicy or sweet or a combination), removed from its casing


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    • 1

      Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally.

    • 2

      While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shallots and sauté for 2 minutes until they start to soften. Add the sausage and sauté, breaking up the sausage with a spoon as it cooks, until it is browned and crumbly, about 5 minutes. Add the kale and cook, stirring occasionally until the kale wilts, about 5 minutes more. Add the olives, chicken broth, season with salt and pepper to taste and bring to a simmer.

    • 3

      Drain the cooked pasta and return it to the pot. Add the sausage and kale mixture to the pot and stir to combine. Serve hot.


    Optional additional ingredients: Add the zest of 1 lemon or orange when you add the olives. Sprinkle some grated Parmesan over the top of the dish.

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