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Sarasota's Creamy Kale Sauce For Pasta

Here's how you make Sarasota's Creamy Kale Sauce For Pasta
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  • Servings: 4-8
  • Prep: 5m
  • Cook: 20-30m
  • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 3/4 to 1 pound dry pasta (favorite pasta, I prefer bucatini)
  • FOR SAUCE
  • 5 to 6 ounces kale (1 large bunch, 6-8 leaves, stems removed)
  • 1 small yellow onion, fine chopped
  • 3 cloves garlic, minced
  • 1 cup reduced-fat ricotta cheese (2%)
  • 1/4 cup grated pecorino romano cheese (parmesan can be used)
  • 3/4 cup whole milk
  • 1 tablespoon butter
  • 1/4 cup chicken broth
  • 1/2 tablespoon olive oil
  • 2 tablespoons fresh parsley, fine chopped
  • 1/4 cup basil leaves, fine chopped
  • Red pepper flakes, pinch
  • Kosher salt, to taste
  • Pepper, to taste
  • Garnish
  • 47 grams oil-packed sun-dried tomatoes (diced, 1/4 cup, fine)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Kale Stems ... There are a couple of ways to remove the stems. First, you can cut the stems out; or, you can hold the end of the kale - make a first around the stem; and, pull straight down. All the leaves will come right off, leaving you with a bare stem. Now, I also like to use the top 3-4" of the stem (the smaller tip part of the stem); and, fine dice them - they have lots of flavor. But, don't chop the kale leaves at this point.

  • Step 2: Blanch ... In a large deep saute pan; add about 1" water, and bring to a light boil. Add the kale and diced kale stems, cover; and, let it blanch (cook) 2-3 minutes. Pour out the water (reserving 1/2 cup of the water to use later), and replace with cold water, and a few ice cubes. This will set the bright green color; and, gives the kale a head start with the cooking process. You could always use a separate bowl of ice water - but, why dirty another dish. After the kale has cooled off (just a minute or two); pour out the water; and, transfer the kale to a paper towel to dry.

  • Step 3: Vegetables ... Now, in that same pan; add the butter and olive oil, and bring to medium heat. Add the onion, garlic, and red pepper flakes; and saute for 2-3 minutes, stirring often. As the vegetables cook; prepare your kale.

  • Step 4: Kale ... First make sure the kale is very dry (just using paper towels); then, finely chop. After the onion/garlic mix has cooked a few minutes; add the kale; and, season with salt and pepper - you can re-season later. Let the kale cook, covered for 5-7 minutes until tender, stirring often.

  • Step 5: Cheese ... Remove the pan off the heat; and, add the milk, ricotta cheese, pecorino romano cheese, broth, basil, parsley; and, stir until everything is well combined. Then, return to medium heat; and, cook a couple of minutes - just until everything is heated through, and the cheese is melted. Also, check for seasoning; and adjust if necessary. And, remember that reserved pasta water from the blanched kale; you can add a bit of that too, if you like the sauce a bit thinner. I like my sauce a bit thinner; so, I do add most of that.

  • Step 6: Now, if you like a smooth/creamy sauce; use your immersion blender right in the pan. Or, you can transfer the sauce to a classic blender too. Honestly, I like the rustic texture. That is just a personal preference.

  • Step 7: Pasta Toss, Serve and Enjoy ... Cook your pasta is plenty of salted water. Then, simply toss with the sauce, transfer to a serving bowl; and, garnish with the sun dried tomatoes. It's delicious and healthy too! Perfect as a side dish or main dish.


We hope you enjoy this recipe!

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