Ingredients
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12 oz rotini
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1 tbsp vegetable oil
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3 sweet or spicy Italian sausage links, casings removed
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1 tsp Italian seasoning
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1/2 (16 oz) bag frozen chopped kale, thawed
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1 (10.5 oz) can 98% fat-free cream of mushroom soup
Steps
1
Heat a large pot of salted water to a boil on high. Cook the rotini according to package directions. Reserve ¾ cup cooking water before draining.
2
In a deep 12-inch skillet, heat the oil on medium-high. Add the sausage. Season with the Italian seasoning, salt, and pepper. Cook 7–8 min., until browned, stirring and breaking up meat with back of spoon.
3
To skillet, add the kale. Cook 1 min. Add the soup and reserved pasta cooking water. Cook 3–5 min., until hot, stirring often. Add the rotini and stir to combine.
