Spicy Kale Pasta is a quick dinner in 20 minutes! This vegetarian dish is simple, healthy, and easy to make, and the fiery tomato sauce packs a punch!
This kale pasta is both simple and elegant. I adapted the classic arrabbiata sauce recipe by adding chopped kale and tossing it with the cooked pasta. It makes an easy vegetarian dinner recipe.
While the dish is designed to be spicy, you can easily adjust the heat level to your preference, making it a versatile and flavorful tomato pasta.
In Italian, “arrabbiata” means “angry,” a fitting name for this fiery sauce. Arrabbiata sauce (sugo all’arrabbiata) is a spicy tomato sauce made with chopped tomatoes, olive oil, garlic, and red pepper flakes to deliver its signature heat.
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Why you'll love it?
- Ready in 20 minutes
- Great vegetarian pasta dish
- Loaded with kale
- Healthy and flavorful
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Pasta – You can use any long or short pasta shape with this kale pasta, but I opted for fettuccini. Its hearty texture pairs perfectly with the thick kale and thick tomato sauce, ensuring a satisfying bite.
- Canned crushed tomato – Crushed tomatoes provide a rich, long-simmered flavor without the need for hours of cooking. My favorite to use is Bianco Dinapoli.
- Kale - You'll need just over half a bunch of kale, but feel free to use the entire bunch or adjust according to your preference or use the leftover kale to make roasted sweet potato and kale salad.
- Garlic – A generous amount of chopped garlic adds a rich, complex flavor to the dish.
- Butter - While not traditional in tomato sauce recipes, a final touch of butter imparts a rich, luxurious flavor. If you prefer to keep the kale pasta vegan, you can easily omit it.
- Sugar - Not all canned tomatoes are the same—more budget-friendly brands can be quite sour. To balance the acidity, add ½ teaspoon of sugar to mellow the flavor.
- Parsley - Use fresh or dried. If using fresh parsley, then add it along with the cooked pasta.
- Red pepper flakes - Adjust the amount based on your heat tolerance.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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How to serve?
This kale pasta is best enjoyed piping hot, straight from the pan, with a generous sprinkle of Parmesan cheese. For the perfect meal, I recommend pairing it with cheesy garlic bread and a fresh, simple side salad.
Helpful tips
- Use good quality tomatoes. For a richer taste and lower acidity, use the highest-quality canned tomatoes you can find. San Marzano or Bianco Di Napoli are top choices that will elevate the flavor of your dish significantly.
- Adjust the level of spice: I use around a teaspoon of red pepper flakes in this recipe for some serious heat. Feel free to adjust based on your preference.
More vegetarian pasta dishes
Kale Pasta
Ingredients
- 8 ounces pasta
- 2 tablespoons Olive oil
- ¼ cup chopped onion
- 2 garlic cloves minced
- 1 teaspoon red pepper flakes reduce or increase based on your spice tolerance
- 1 can crushed tomatoes 14.5 ounces
- ½ to ¾ bunch kale
- ½ teaspoon dried parsley
- ½ teaspoon sugar
- ½ to 1 teaspoon salt
- 1 tablespoon butter optional
Instructions
- Cook pasta in a large pot of boiling water, according to package instructions, until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, garlic and red pepper flakes. Cook, stirring occasionally, until onion gets trasnlucent, about 2 minutes.
- Add tomatoes, chopped kale, parsley, sugar, salt and ¼ cup water. Stir and bring to a simmer. Cover and let cook for about 12 minutes or slightly thickened.To chop kale, start with one leaf at a time. First, remove the central rib, then slice the tender leaf into small, bite-sized pieces.
- Toss in the cooked pasta and butter. Season to taste with salt, sugar and red pepper flakes.
- Serve immediately topped with a generous portion of grated parmesan cheese.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Phoebe
I find only curly leaf kale in my grocery store. Will this pasta work with that?