Sausage and Mushroom Pasta

Serves 4-6


2 tbsp olive oil

1 large onion, chopped

5-6 ribs celery, sliced

3-4 pre-cooked sausage links, thinly sliced

8 oz. mushrooms, sliced

3-4 cloves garlic, minced

4-5 oz. kale, chopped (a few good handfuls)

½ cup white wine

1 (28 oz.) can crushed tomatoes

1 large handful fresh basil, roughly chopped

Salt and pepper to taste

8 oz. dried pasta*


  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, and sausage. Cook, stirring occasionally, until the onion and celery are slightly soft, about 6-7 minutes.

  2. Add the mushrooms and cook for another 3-4 minutes, until slightly soft.

  3. Add the garlic and kale, and cook for another 2-3 minutes, until the garlic is fragrant and the kale is slightly wilted.

  4. Add the white wine and stir to scrape off any burnt bits on the bottom of the pan. Add the tomatoes and salt and pepper to taste. Bring to a simmer, reduce to low heat, cover, and let cook for 15 minutes, up to one hour.

  5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Drain, then combine with tomato and veggie mixture, and serve.


  • You can use more or less pasta, whatever works for you!

  • You do not need to measure out the kale by weight. Just throw in a few good handfuls, or whatever looks right to you

  • You can add more water to the recipe as needed

Ben Mastracco