Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I came up with this pasta recipe to incorporate kale into our diet. My husband had thirds the first night I made it and he is not a fan of kale (or anything green). Even the kids loved it! Enjoy.


Recipe Summary

20 mins
35 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.

  • While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.

  • Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

Cook's Note:

Cook pasta according to individual package instructions, minus 1 minute of the designated cooking time.

Nutrition Facts

458 calories; protein 17.6g; carbohydrates 45.8g; fat 23.5g; cholesterol 51.5mg; sodium 457.2mg. Full Nutrition