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Tagliatelle with Italian Sausage, Kale and Mozzarella

  • Baking — 15 minutes

  • Preparation — 20 minutes

  • Servings — 4


  • 1 package

    of Dalisa Sausages (Mild or Hot Italian)

  • Tagliatelle for 4 people

  • 2

    French shallots

  • 1 tsp

    of olive oil

  • Fresh oregano (to taste)

  • Fresh basil (to taste)

  • 1 cup

    of 15% cooking cream

  • 1 bunch

    of kale

  • 2 1/2 cups

    of cherry tomatoes

  • 1

    mozzarella di buffala


  1. Cook the sausages in the oven for 15 minutes at 375 degrees. Turn halfway through cooking. Reserve.
  2. Cook the tagliatelle in a large pot of boiling salted water according to the method prescribed on the package. Reserve 1 cup of the cooking water before draining.
  3. Chop the shallots, fresh herbs and kale. Cut the sausages into small cubes. Cut the mozzarella into slices.
  4. In a large skillet, heat the olive oil. Brown the shallots for 1 minute. Add the diced sausages, cherry tomatoes and fresh herbs. Stir for 2 minutes.
  5. Add the cream and season with salt and pepper.
  6. Add 1/2 cup of the cooking water. Add more as needed to achieve a creamy texture. Add the cooked tagliatelle.
  7. Serve with a sprinkle of basil, fresh oregano and mozzarella slices.
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