Weeknight Pasta With Stuffing Crumbs
4.4
(5)
Having a fuss-free back-pocket pasta is invaluable, especially when fall’s busy schedule intersects with the start of the holidays. This weeknight dinner, which comes together in less than an hour with minimal prep work, is just that. Made with hearty Italian sausage, wilted kale, and a generous amount of salty Parmesan, it’s the perfect crowd-pleasing meal.
The crispy-crunchy breadcrumbs that adorn each bowl of pasta are the true stars of the show here. Instead of panko, torn bread, or any other go-to medium used for making breadcrumbs, this recipe calls for boxed stuffing mix to take advantage of its built-in flavor. This is because most dried stuffing mixes contain a multitude of seasonings, including dried sage, dehydrated onions, and black pepper, so they easily transform into an intensely flavorful topping. Crush the stuffing mix in a food processor and fry the crumbs in butter and that’s it: You have an instant pasta upgrade that’s bursting with flavor. Think of this pasta as a simple canvas to highlight the breadcrumbs, and feel free to go rogue and use the crumbs anywhere that needs a little crunch.
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What you’ll need
Stuffing Mix
$3 At Amazon
5.5 Quart Dutch Oven
$420 At Amazon
Food Processor
$300 At Amazon
Recipe information
Total Time
55 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Process one 6-oz. package dried stuffing mix (about 2½ cups) in a food processor until the texture of coarse sand, 10–15 seconds. Melt 4 Tbsp. unsalted butter in a large skillet over medium heat. Cook stuffing crumbs, stirring constantly to prevent burning, until golden brown and crisp, 5–7 minutes. Transfer to a plate.
Step 2
Cook 1 lb. rigatoni, lumache (snail shells), or other medium tubular pasta in a large pot of boiling heavily salted water until al dente, 10–12 minutes for rigatoni or lumache, or 1 minute less than package instructions for other pasta. Drain, reserving 1 cup pasta cooking liquid. Shake colander to remove excess water from pasta; set aside. Reserve pot.
Step 3
Heat 3 Tbsp. extra-virgin olive oil in reserved pot over medium. Cook 1 lb. sweet Italian sausage, casings removed if needed, breaking up into small pieces and stirring occasionally with a wooden spoon or heatproof rubber spatula, until cooked through and browned, about 5 minutes. Add 6 garlic cloves, finely grated, and ¼ tsp. crushed red pepper flakes and cook, stirring constantly, until garlic is fragrant, about 1 minute.
Step 4
Add 2 bunches Tuscan kale (about 1½ lb.), ribs and stems removed, leaves torn into 2" pieces, to pot and cook, stirring constantly, until wilted and tender, about 3 minutes. Add reserved pasta and ¼ cup reserved pasta cooking liquid, then add 4 oz. Parmesan, finely grated (about 2 cups), 3 Tbsp. fresh lemon juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and remaining 5 Tbsp. unsalted butter. Vigorously toss, adding more pasta cooking liquid a little at a time if dry, until cheese is melted and pasta is coated in a glossy sauce. (Don’t be afraid to add more pasta cooking liquid than you think is needed. The pasta will soak it up.) Taste pasta and season with more salt and pepper if needed.
Step 5
Divide pasta among shallow bowls and top generously with stuffing crumbs and more Parmesan.
Recipe notes
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