Cook Time: 20-25 Minutes (slightly modified from The Fresh Market)
- 1 box Penne pasta, cooked and drained
- Olive oil
- 1 pound Italian pork sausage (about 1 links) without casing (I’ve had good luck with chicken sausage, as well – try what you’d like!)
- 1 package sun-dried tomatoes (julienne cut)
- 2 cloves garlic, minced
- 1/3 c white cooking wine
- 1/2 cup chicken broth
- 1 bunch kale (thick ribs removed, chopped)
- 2 tbsp cold-pressed Extra Virgin Olive Oil
- 1/3 c shredded parmesan cheese
Preparation:
- Cook and drain the pasta and set aside
- Put 2 tbsp olive oil in a large skillet and heat 2 minutes, then toss in the sausage, breaking up into pieces and cook until no longer pink
- Add sun-dried tomatoes and garlic and cook for 1 more minute
- Remove from heat and add white wine, chicken broth, and kale, then continue to cook until kale wilted and tender (about 5 minutes)
- Combine with pasta
- Toss on parmesan and VOILA!