CREAMY KALE AND SAUSAGE PENNE WITH SUNDRIED TOMATOES

Creamy Kale and Sausage Penne with Sundried Tomatoes image

Number Of Ingredients 14

1 package Penne Pasta (cooked, drained)
1 tablespoons Olive oil (to grease skillet)
1 pound Italian Sausage
1 package California Sun Dry Tomatoes Smoked Julienne Cut
2 cloves Garlic, minced
1/3 cup Pinot Grigio
1/2 cup Chicken Broth
4 cups Kale, thick ribs rmoved, chopped
1 Salt and Pepper
2 tablespoons Unsalted Butter
3 tablespoons All-Purpose Flour
1 3/4 cups Whole Milk
1/3 cup Heavy Whipping Cream
1/3 cup Shredded Parmesan Cheese

Steps:

Place cooked pasta into a large serving bowl. Reserve 1/2 cup of pasta water for the sauce.
Oil a large skilled and heat over medium high heat for 2 minutes. Add sausage, use wooden spoon to break up the pieces and cook thoroughly until no longer pink, about 5 minutes.
Add sundried tomatoes and garlic; saute 1 minute longer.
Remove skillet from heat and add Pinot Grigio, scraping any browned bits from the bottom. Return skillet to heat and add chicken broth and kale, continuing to cook and toss until kale is wilted and tender, about 5 minutes.
Season with salt and pepper to taste.
Combine the sausage and kale mixture with the cooked pasta in a large serving bowl and cover to keep warm.
Begin making the sauce by adding flour and butter to same skillet and pull together with a whisk, making a roux.
Slowly add in whole milk and whisk vigorously to smooth lumps.
Add heavy whipping cream and parmesan cheese to make sauce. Add reserved pasta water to smooth out the sauce, if needed.
Pour the sauce over the cooked pasta, sausage, and kale mixture and toss with tongs to combine.