Sweet Potato Pappardelle with Chicken Sausage and Kale

You’ll find all your senses swimming in synchronistic bliss. 

Sweet Potato Pappardelle with Chicken Sausage and Kale

1 batch Fresh Sweet Potato Pasta – substitute cooked sweet potatoes for the beets in this recipe
1 Tbs. olive oil
1/2 yellow onion, coarsely chopped
1 lb. Italian chicken sausage
2 cups curly kale, shredded
sea salt and pepper
3 oz. Manchego cheese, thinly shaven

 

To create the pappardalle shape and flavor/texture of the fresh pasta, roll the long pieces, dusting with flour, and then cut the rolls into 1″ rounds.

Unroll each cut to reveal your extra-long and gorgeous garnet sweet potato parpardelle. Keep floured and set aside.

 

In a large skillet, heat the olive oil and caramelize the onion with a dash of salt and pepper. 

Add the chicken sausage, breaking apart with the back of a spoon, until all the fat has rendered and the poultry is cooked through and through. 

Add the kale. 

 

Reduce the heat to low, cover, and allow the kale to wilt for about 2 minutes. 

 

Remove the lid and stir everything together again, adjusting the seasoning and adding extra Italian seasoning, if you feel necessary.

 

Meanwhile, heat a large pot of salted water to a boil. Gently add the parpardalle. Cook until al dente, about 3 minutes. 

 

Drain. 

 

Top with the chicken sausage and kale mixture, drizzling with a touch of extra olive oil and finishing off with a few wisps of shaved Manchego.