Skillet Tortellini With Sausage and Kale
By Ali Slagle · 20 minutes · 4 to 6 servings
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 15 minutes
- ⏱️ Total time: 20 minutes
- 🍽️ Servings: 4 to 6
Ingredients
- 1 pound sweet or hot Italian sausage, casing removed
- 3 garlic cloves
- 1 lemon
- 16 to 20 ounces fresh or frozen (not thawed) cheese tortellini
- 1 (15-ounce) can chicken broth (1½ cups)
- Black pepper
- 1 (5-ounce) box baby kale
- ½ cup (about 1 ¾ ounces) finely grated Parmesan, plus more for serving
Directions
- In a large skillet or Dutch oven, press the sausage into thin, even layer. Set over medium-high and cook without touching until browned underneath, 5 to 7 minutes.
- Meanwhile, finely grate the garlic and zest of the lemon on top of the sausage. When the sausage is browned, break it up into small pieces and stir until cooked through, 2 to 3 minutes.
- Add the tortellini, broth and several grinds of black pepper. Simmer, stirring occasionally, until the tortellini are tender, 3 to 5 minutes. (Add a splash of water if the skillet looks dry before the pasta is done.)
- Turn off the heat. Working in batches, add the baby kale and gently stir until wilted. Squeeze in the juice from the lemon, then add the Parmesan and stir until the pasta is glossy. Serve with more Parmesan on top.
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