Sort ingredients
sarah.bragg
QR Code
Listen
Pdf
Heat a large, tall-sided skillet or Dutch oven with a tight-fitting lid over medium high. Add 1 tablespoon of the oil. Once the oil is hot, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a paper towel-lined plate.
Reduce the skillet heat to medium. Add the remaining 2 tablespoons oil. Add the squash, onion, ½ teaspoon salt, and pepper. Cook, stirring occasionally, until the squash is tender and golden, about 8 minutes.
Add the garlic, nutmeg, cayenne, and remaining ½ teaspoon salt. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
Add the kale on top, pour in the broth, then immediately cover the pot. Simmer on medium heat for 4 minutes.
Stir in the noodles and half and half, then recover the pot. Simmer until the noodles are cooked through and the kale is tender, about additional 5 minutes, stirring once halfway through.
Remove the noodles from the heat. Stir in the sausage. Sprinkle with Parmesan and sage. Taste and season with additional salt as needed.