Ingredients
12ozdry penne pasta,(about 3¾ cups)
1tbspolive oil
1lbItalian turkey sausage links,(4 sausage links), hot or mild, not sweet, casings removed, crumbled
½cupsun dried tomatoes,in oil, drained, patted dry with paper towels, sliced
2garlic cloves,minced
½cupchicken broth,low sodium
8ozkale thick ribs,(4 cups), packed, removed, chopped
salt and freshly ground black pepper
2tbspbutter
3tbspall purpose flour
¾cupmilk
¼cupheavy cream
⅓cupParmesan cheese,finely shredded
Preparation
Cook the pasta according to directions on the package, reserving ½ cup of the pasta water for the pasta sauce.
Meanwhile, in a large skillet heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook for about 5 minutes, stirring occasionally until golden brown and cooked through.
Add in sun-dried tomatoes and garlic and sauté for 30 seconds longer. Pour in the chicken broth and scrape the bottom of the pan to deglaze browned bits.
Add the kale, cook, and toss occasionally for about 5 minutes until wilted and tender. Season with salt and pepper to taste.
In a medium saucepan, melt the butter over medium heat. Add the flour, then cook stirring constantly for 1 minute.
While whisking slowly, pour in the milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste, then cook until mixture beings to bubble and thicken. Remove from heat, stir in cream and parmesan cheese.
Pour the milk mixture into sausage mixture, along with drained pasta, and toss to evenly coat. Stir in up to ½ cup reserved pasta water to reach desired consistency.
Serve warm and enjoy!
