OK, I’ll admit, I was inspired to make this because black trumpet mushrooms were on sale. But, you can definitely make this with whatever mushrooms you like or have on hand and it would be just as good. The same thing goes for the pasta — any shape you can poke with a fork will do nicely — I just happen to like rigatoni. The Kale gives this dish a warm rustic feel.
I’m no nonna, but here are the things that I think really matter: Brown the sausage well, be nice to the mushrooms, don't overcook the pasta, and season as you go. Enjoy!
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