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With crumbled Italian sausage, pickles, marinara sauce and parmesan. TRULY A ONE SKILLET DINNER! Very easily!
This lightning fast dinner comes very together very fast in just 30 minutes from start to finish. And everything (and I mean everything) is literally cooked in a pan, no joke, even the uncooked fusilli pasta.
And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a heat kick. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.
It’s easy, quick and so convenient. And the smuggled green doesn’t even bother me. I actually always throw in a little more kale than the recipe calls for to get my greens for the day!
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage, housing removed
- 1 Cup diced sweet onion
- 2 cups Marinara sauce
- 2 cups chicken broth
- 8th ounces fusilli
- 1 yellow peppers, chopped
- 4 cups shredded kale
- 3 cloves garlic, chopped
- 1 teaspoon Italian spice
- ¼ teaspoon crushed red pepper flakes, Optional
- Kosher salt and freshly ground black pepper, taste
- ¼ Cup freshly grated Parmesan
- ¼ Cup torn basil leaves
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Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add Italian sausage and onion and cook until sausage is browned, about 3-5 minutes, being careful not to crumble sausage as it cooks; drain excess fat.
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Stir in marinara sauce, chicken broth, pasta, paprika, kale, garlic, Italian seasoning, and crushed red pepper flakes; season with salt and pepper.
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bring to a boil; Reduce heat and simmer, covered, stirring once, until pasta is cooked through, about 10-12 minutes. Stir in the parmesan.
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Serve immediately, garnished with basil if desired.