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5 from 1 vote

Creamy Kale, Sausage and Roasted Red Pepper Pasta

This Creamy Kale, Sausage & Roasted Red Pepper Pasta is a delicious creamy pasta dish and is my kids favorite dish that includes kale!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 625kcal
Author: Lauren Allen


  • 12 ounces farfalle pasta (or other bite size pasta)
  • 1 Tablespoon olive oil
  • 4 links Italian pork sausages (or turkey sausage), mild or hot
  • 2-3 red bell peppers , seeded and sliced in half
  • 2 cloves garlic , minced
  • 1/2 cup low-sodium chicken broth
  • 5 cups chopped kale , ribs removed
  • Salt and freshly ground black pepper
  • 2 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups milk , divided
  • 1 chicken bouillon cube , crushed
  • 1/2 cup freshly grated parmesan cheese
  • crushed red pepper flakes , for topping (optional)
  • Additional add-ins for pasta (optional): fresh tomatoes, grilled zucchini


  • Cook pasta according to package instructions. Drain and set aside.
  • Turn oven to HIGH broil. 
  • Cover a large baking sheet with aluminum foil and place the red bell pepper halves, skin side up, on the sheet. 
  • Press them down flat with the palm of your hand. Broil on high for several minutes until the top of the peppers are charred and black. 
  • Remove from the oven and place peppers in a paper of plastic bag. Seal the bag closed and allow the peppers to rest (steam) for 10 minutes.
  •  After 10 minutes, remove them to a plate and peel the charred skin off (it should slide easily off). Roughly chop the peppers and set aside.
  • Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add sausage links and cook for several minutes, until browned on all sides. 
  • Remove to a plate and slice sausages into rings.
  • Add garlic to the pan and saute for about 30 seconds. 
  • Add roasted bell peppers, and chicken broth, scraping the bottom of the pan to deglaze any browned bits. 
  • Add chopped kale, and cook, tossing, for 1 minutes. 
  • Cover pan with a lid and cook, stirring occasionally, for 2 minutes until kale is tender and slightly wilted. Season with salt and pepper to taste.
  • Meanwhile in a separate saucepan, melt the butter over medium heat. 
  • Add flour and cook stirring constantly for 1 minute. 
  • Slowly pour in 1 1/2 cups of milk, and crushed chicken bullion cube and whisk until smooth. Season with salt and pepper. 
  • Cook for a few more minutes until mixture begins to thicken and bubble. 
  • Remove from heat and stir in remaining 1/2 cup of milk and about 1/3 cup parmesan cheese. Season with additional salt and pepper as needed.
  • Add pasta to the skillet with sausage and peppers. 
  • Pour desired amount of sauce on top and toss to combine. 
  • Season with crushed red chili peppers, for those that like a little heat! 
  • Top with remaining fresh parmesan cheese. Serve warm.


Calories: 625kcal | Carbohydrates: 69g | Protein: 36g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 1087mg | Potassium: 974mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8630IU | Vitamin C: 145.3mg | Calcium: 366mg | Iron: 3.5mg