Tuscan Italian Sausage Pasta

What You’ll Need

• 1 lb @pastificioboulder pasta

• 1 lb pasture-raised Italian sausage (hot, sweet, or mild)

• 5 cloves garlic, thinly sliced

• 1 medium red onion, thinly sliced

• 1 small shallot, thinly sliced

• 1 can artichoke hearts in water (drained, cut into small chunks)

• ½ cup sliced Kalamata olives (drained)

• ½ cup @denverbonebroth chicken broth (or reserved pasta water)

• 1 cup loosely packed fresh kale or spinach, roughly chopped

• ¼ cup chopped sun-dried tomatoes or ½ cup fresh cherry tomatoes, halved

• 3 tbsp olive oil

• 2 cups freshly shredded Parmesan or Asiago cheese (or 1 cup pre-shredded)

• Fresh parsley, chopped

• Salt & black pepper, to taste

• Crushed red pepper (optional)

Let’s Cook

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook pasta according to package directions. Drain (do not rinse) and reserve ½ cup pasta water if not using broth.

2. Start the Base

• In a large pan or wok, heat olive oil over medium.

• Sauté shallot and garlic for 1–2 minutes until fragrant.

3. Cook the Sausage

• Increase heat to medium-high.

• Add sausage, breaking it into small pieces, and cook until browned.

• Add sliced red onion and cook 2–3 minutes until softened.

4. Build the Sauce

• Deglaze the pan with chicken broth (or pasta water).

• Stir in kale/spinach, artichoke hearts, olives, and tomatoes. Cook for 3 minutes until vegetables are tender.

5. Add the Cheese & Pasta

• Mix in half of the Parmesan cheese until melted.

• Add crushed red pepper and parsley, if using.

• Fold in the cooked pasta, tossing to combine. Remove from heat.

6. Finish & Serve

• Season with salt and pepper to taste.

• Plate and sprinkle with the remaining Parmesan cheese.