Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
155 ratings with an average rating of 5 out of 5 stars
155
1 hour 40 minutes (including 1 hour’s chilling)
Cheesy Stovetop Mac With Sausage and Kale
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons olive oil
- ½white onion, diced
- 1large bunch kale, leaves only, coarsely chopped
- Kosher salt
- 3large garlic cloves, minced
- 2tablespoons tomato paste
- 1pound loose sweet Italian sausage (see Tip)
- ¼teaspoon red-pepper flakes
- 6cups low-sodium chicken broth or water
- 1pound short pasta (such as macaroni, cavatappi or fusilli)
- 2cups/8 ounces shredded sharp Cheddar
- 1½teaspoons hot sauce, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
673 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 38 grams protein; 1156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
- Step 2
Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
- Step 3
Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
- Step 4
Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
- Step 5
Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.
Tip
- If you can find only Italian sausage links, use them instead and squeeze the meat out of the casings.
Private Notes
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Cooking Notes
charile
Make it vegan: - Replace sausage with kalamata olives or sun dried tomatoes - Replace cheese with white miso, cashew cream and nutritional yeast
Jennie VT
This was yummy, perfect comfort food with the added bonus of healthy vegetables. I used a combination of kale and broccoli (small florets) and made a half recipe to serve 2, using about 4 cups stock to make a slightly looser sauce. Delicious with smoky chipotle hot sauce. Lots of leftovers, excited for lunch tomorrow!
beth
A large bunch of kale is not a helpful measurement.
John A
Note to Tip: Slice the link north to south with a sharp knife thru just the casing and peal it away. Less hassle and loss with the "squeeze" method. Enjoy!
Dennis
Made it as directed and it was great. Next time I’ll let it sit for 15 minutes to thicken the sauce.
wmnookin
Cut back liquid by at least a cup!
HuhSJ
Made it and it was tasty but there was too much liquid. Didn't want to cook it more to cook off more of the liquid because I didn't want to annihilate the noodles.
Slc
Made this as written and found the final dish to be way too salty for my taste. I would make it again but recommend omitting the 1/2 tsp of salt in Step 1. The salt from the cheese and low sodium chicken broth is plenty.
maemae
To Every Day Cook,, 2 cups by volume of shredded cheese equals 8 ounces by weight.
Shandaeya
This recipe has ruined me! I make it so often now but I always do 2 bunches of kale, cook my sausage first then take it out of the pot but leave the fat and cook the onions in it, deglaze the bottom with a little dry white wine then add the kale and proceed as instructed. I also add a little extra tomato paste. The broth is the perfect amount as long as you bring it back to a boil first as instructed. Love this pasta!
karen
This was delicious. I added mushroom and used baby spinach because I had it on hand. My 10 year old licked his bowl!
Dean
Very tasty. I used turkey sausage to lower fat. Be sure you have a lot of kale. Also at first there was two much liquid. Upon serving seconds it had absorbed more. Maybe take lid off towards end of simmer. Or let it rest and absorb. But how to keep warm? Quick and easy. Will make again. Less liquid perhaps?
Dee
We made it for dinner tonight, modified to be vegetarian. Used Field Roast Italian “sausage” and Better Than Bouillon veggie broth. It was a bit soupier than expected but quite good. We will make it again.
Dee
This could be made vegetarian by substituting vegetarian Italian sausage and vegetable stock. It sounds good.
Kayleigh
Definitely a bit too much liquid- will cut back next time. Also added few types of cheese instead of just cheddar, still adding up to about 2 cups- pecorino, Gouda, and Parmesan.
Robin
Made as written. I'll definitely make again but will add more pepper flakes.
ggakablack
The extra liquid could be your entire pot not boiling enough, a common issue with uneven burners. Either cut it back by a cup or so or, to another’s point, leave it; it’ll absorb more liquid over time. You pour it out, it’ll still be tasty, but will always look a bit less “delicious” because of the dryness, if that makes any sense.
Amirissa
Basically a homemade hamburger helper. Here for it!
Name. Jan Hare
Hey People, if you had too much liquid, it might be because you boiled pasta prior to putting it in the soup pot. The recipe did not make it clear that you put the dry pasta directly in the pot to boil.
jennifer
This was delicious! I saw the notes about too much liquid but decided to try it as written. I'm torn - there is excess liquid in the finished product, but if you cut it back too much, you won't cover the macaroni. Try to reduce, you'll overcook the macaroni. Maybe add more cheese to thicken the sauce. Either way, there won't be any complaints!
Jim K.
Far too much liquid. I only had a quart of chicken broth, so I added two cups water on top of that to match the recipe. Next time I will just do the quart of broth. As directed, this will turn out more soup than sauce.
Kelly
Improvised with what I had on hand - kale, mushrooms, and sun-dried tomatoes. Recommend using less water, more cheese. Very tasty.
KS
After reading the comments, I made the pasta separately from the kale and sausage mixture but saved some of the pasta water to combine with the cheese. I also used goat cheese, a little Parmesan, and Calabrian chili paste instead of the hot sauce because it was what I had on hand and it was awesome Would definitely make again.
NewMainer
So good, and i love that it's one pot! I cut this in half, and half cheddar/half parmesan. Using frozen onions, jarred garlic, and frozen spinach (depths of winter here in rural Maine) made this super quick and easy. Next time I'll up the tomato paste.
Annie
Don’t be tempted to make with Banza like I did. It was *awful*.
Mika
WOW I was not expecting this creamy dream. I had hot Italian sausage and spinach. I omitted the pepper flakes as a result, and added the spinach right before cheese. I also reserved the hot sauce for everyone to add to their liking. Universally, a hit. Wow. Unexpected and delicious.
Amy Adams
So good! Thank God it was sweet sausage with the red pepper flakes and hot sauce!!!Such a yummy broth with each spoonful with Kale and I used cavatappi pasta!
Debbie
Made this evening. It is delicious. Super easy. Based on other reviewers. I reduced the liquid to 5 cups and added a little more tomato paste. That’s it. It came out great!
leah
One of our faves. Really filling and the sauce is so yummy. I think it’s good with double the green, or a larger “bunch”. If using full sodium chicken stock, use water for some of the stock or it ends up being pretty salty.
VA
I followed the tip from others and reduced liquid to 5 cups. Also used whole wheat pasta for added fiber, cooked 12 min instead of 10. So good!
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