Creamy Kale & Asiago Chicken Sausage Pasta

This light and creamy pasta dish is sure to be a dinnertime crowd pleaser.

Yield: 4 servings


  • 4 cups penne pasta
  • 4 tablespoons butter
  • 1 red onion, finely chopped
  • 3 cloves of garlic, minced
  • 5 links Greenridge Farm Kale & Asiago Chicken Sausage, cut into ½ inch disks
  • 2 teaspoons fresh basil
  • 2/3 cup white wine
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cook pasta in boiling water. Strain, then set aside.
  2. In a in a large skillet, melt butter over medium-high heat. Add red onion and garlic and cook, stirring often for 3 to 4 minutes.
  3. Add the sausage, and oregano; stir to combine.
  4. Add white wine and simmer, stirring often, until white wine has reduced by half.
  5. Add the cream and continue simmering, stirring often for 8 to 10 minutes, or until cream has reduced and thickened.
  6. Remove from heat. Stir in salt and pepper then add pasta. Stir to combine and fully coat pasta. Serve immediately.

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