Pasta Scramble with Breakfast Sausage, Kale, Tomatoes and Eggs
Pasta Scramble with Breakfast Sausage, Kale, Tomatoes and Eggs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 218
- Sodium
- 482
- Total: 40 min
- Active: 40 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 218
- Sodium
- 482
- Total: 40 min
- Active: 40 min
Ingredients
2 tablespoons canola oil
8 ounces loose breakfast sausage
Pinch dried Calabrian chile flakes
8 ounces kale, thinly sliced
Kosher salt and freshly ground black pepper
6 ounces fusilli or corkscrew pasta, cooked al dente and drained
2 plum tomatoes, seeded and diced
6 large eggs
1/3 cup freshly grated Parmigiano Reggiano, plus for serving
1/2 cup chopped fresh basil, plus for serving
Directions
- Heat the canola oil in a large nonstick saute pan over medium-high heat until it begins to shimmer. Add the sausage and chile flakes and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes.
- Add the kale to the pan, sprinkle with salt, and cook, tossing, until the kale is bright green and just starting to soften, about 5 minutes. Stir in the pasta and tomatoes.
- Whisk the eggs until fluffy and season with pepper. Stir the eggs into the pan, season with salt, and cook, stirring, until the eggs coat the pasta and some curds form, about 3 minutes. After the first minute or so, stir in the Parmesan and basil. Taste, and season as necessary. Transfer to a large bowl and garnish with additional cheese and basil. Serve immediately.
Looking for Something Else?
Seonyi K.
I love this recipe but tweaked it quite a bit. Used 28 oz canned diced tomatoes drained instead of of fresh tomatoes. Regular chili flakes instead of Calabrian chili flakes. Also used hot Italian pork sausage instead of breakfast sausage and instead of scrambling the eggs in it, I poach eggs and top it over the pasta. I like the runny yolks running through the pasta. I feel it makes the dish richer.
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