Creamy sausage pasta from RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week (page 28) by Nagi Maehashi

  • Chardonnay wine
  • kale
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pasta of your choice for calamarata pasta and beef or chicken sausages for pork sausages.

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Notes about this recipe

  • Eat Your Books

    Can substitute pasta of your choice for calamarata pasta and beef or chicken sausages for pork sausages.

  • pattyatbryce on October 13, 2025

    Very bland. I've made similar from other books and this was really flat. Used 5 oz spinach instead of kale with no regret.

  • anya_sf on September 30, 2025

    Made 1/2 recipe but with way more kale - the whole bunch - which I wilted and squeezed dry separately, as I didn't want to introduce more liquid. The sauce reduced just fine but still didn't cling to the pasta as much as I'd like, but the flavor was rich and delicious.

  • averythingcooks on February 03, 2025

    As we like "more stuff than pasta", when I scaled to 1/2, I used only 4 oz of rigatoni and closer to 10 oz of sausage meat (a mix of mild & hot Italian). I rummaged for things to avoid any "bland" or "1 note" comments, adding diced Fresno, banana & shishito peppers and using frozen spinach & fresh basil for the "greens". Lastly I used less broth than called for to rinse out the last spoonful from a jar of sun dried tomato pesto. With lots of parmesan & red pepper flakes over top , we enjoyed this creamy, comforting, bowl which also made great use of my pantry, fridge & freezer.

  • dbuhler on January 10, 2025

    This was just okay for us. I subbed the pasta for large shells and I thought it was too much pasta, so I would reduce the amount next time to 12 or even 8 oz. I also found the flavor of the sauce to pretty lackluster, so I added some Parmesan and Romano cheese and some fresh basil. It was a very easy and quick weeknight meal.

  • Logan92995 on January 04, 2025

    Really tasty and easy to make pasta! Sauce wasn't quite as thick I'd've liked -- probably would let cook a few minutes longer. I also recommend making this in a Dutch oven, as it has more capacity for this pasta

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