Ingredients
Scale
- 1 tablespoon olive oil
- 6-8 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 1 lb. mild Italian sausage
- 3-4 cups chopped kale
- 16 oz. half and half
- 32 oz. chicken broth
- 16 oz. uncooked penne pasta
- 1 cup freshly grated Parmesan
- 1 teaspoon white wine vinegar
- Kosher salt
- fresh cracked pepper
Garnish
- parsley
- Parmesan
- red pepper flakes
Instructions
- Heat olive oil in a large pan over medium heat. Add garlic and oregano along with a couple larges pinch of salt and pepper and cook, stirring frequently for about a minute.
- Add sausage, and cook, crumbling with a spatula until browned and cooked through.
- Add kale, broth, half and half, and uncooked penne along with another pinch of salt and pepper.
- Stir to combine, turn heat to medium-high. Bring to a simmer.
- Reduce heat and gently simmer over medium-low heat for 10-15 minutes, or until pasta is al dente. Stir every couple of minutes so the pasta cooks evenly and doesn’t stick together.
- Add Parmesan cheese and stir until melted. Add vinegar, and season to taste with salt and pepper.
- Garnish with Parmesan, parsley, and red pepper flakes, and enjoy!
Notes
Get a wedge of Parmesan and grate it at home for a fresh flavor and smooth melt. Pre-shredded Parmesan loses its punch and doesn’t melt as well as fresh. I like to just pop part of the wedge in my food processor – 1 minute later you’ve got freshly grated Parm!
Remember to slice or tear the kale away from the center stalk before chopping. You don’t want that thick stalk in your dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 510
- Sugar: 5.1 g
- Sodium: 1066.2 mg
- Fat: 24.2 g
- Saturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50.1 g
- Fiber: 2.2 g
- Protein: 21.9 g
- Cholesterol: 55.2 mg
