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Creamy Kale and Sausage Pasta with Sun Dried Tomatoes

1 box penne pasta

1 T olive oil

1 lb. sausage, casing removed and crumbled

½ C sun dried tomatoes in oil, drained and sliced

2 cloves garlic, minced

½ C chicken broth

1 bunch (4 C) kale, ribs removed, chopped

Salt and pepper

2 T butter

3 T flour

1 ¾ C milk

¼ C heavy cream

1/3 C shredded Parmesan Cheese

 

Cook pasta according to package directions, reserve ½ C pasta water for the sauce, drain the rest. Meanwhile, in a large skillet, heat oil over medium-heat. Add sausage and cook until browned and cooked through, stir occasionally to crumble. Add sun dried tomatoes and garlic, cook another minute. Add broth, scrape bottom of pan to deglaze browned bits. Add kale and cook until wilted and tender, 5-8 minutes. Season with salt and pepper to taste.

While kale is cooking, melt butter in a medium saucepan. Add flour and stir to create a roux, about 1 minute. Slowly whisk in milk, then vigorously whisk to make smooth. Season with salt and pepper to taste, then cook until mixture thickens. Remove from heat, stir in cream and cheese. Then pour milk mixture into sausage mixture, add cooked pasta and toss to coat evenly. (The pasta will soak up the sauce so you can thin it a bit if desired by stirring in the reserved pasta water.) Serve warm.