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Red Pepper, Kale, and Chicken Sausage Pasta Skillet


  • 2 tablespoons olive oil
  • 1 yellow onion minced
  • 2 red peppers cored and chopped
  • 3-4 garlic cloves minced or pressed
  • 1 bundle lacinato kale washed and chopped
  • 1 pound cooked chicken sausage diced
  • 1 cup white wine or chicken stock
  • 2 15- ounce cans fire roasted tomatoes
  • 8 ounces short whole wheat pasta
  • salt and pepper to taste
  • Parmesan cheese for topping


  • Heat the olive oil in a large skillet or casserole (like the Viking Professional Stainless Steel Casserole). When it shimmers, add the onions, red peppers, and garlic and cook for 4-5 minutes over medium-high heat, until they begin to get a little color.
  • Add the chopped kale and stir to combine. Once it has wilted, add the diced chicken sausage and stir to combine. Cook until the sausage begins to brown a little and the pan seems quite dry. Add the wine/chicken stock and stir to combine.
  • Pour the tomatoes and their juice into the pan and stir to combine.
  • Add the pasta and stir it in.
  • Bring the sauce to a boil. Reduce the heat to medium and put a lid on the pan.
  • Cook for 10-12 minutes, until the pasta is cooked. Season to taste. Serve with grated parmesan cheese on top.