PENNE WITH GOAT CHEESE KALE OLIVES AND SAUSAGE

PENNE WITH GOAT CHEESE KALE OLIVES AND SAUSAGE image

Categories Pasta

Yield 2-3

Number Of Ingredients 15

8 oz Penne
2 Shallots sliced thinly
3 Garlic cloves sliced thinly
6 oz Goat cheese
8 cups Kale sliced on diagonal leave out stems
1/2 tsp red pepper flakes
1 tsp pepper
1/4 tsp salt
1 1/2 tsp lemon zest and save anothet tsp for garnish
4 tsp Fresh lemon juice
2 Italian sausges sliced thinly
1/4 cup kalamata olives cut in half and half cream
1/4 cup while wine chardonnay or Sauvignon Blanc
1/4 cup virgin olive oil
2/3 cup Parmesan cheese

Steps:

Cook pasta in salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, 1 teaspoon salt, teaspoon pepper, and the red-pepper flakes, and cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add lemon zest and wine, and cook until wine has evaporated, about 1 minute. Stir in kale and 1/4 cup reserved cooking water, and cook until kale wilts, about 3 minutes. Add turkey, and cook until heated through. Add goat cheese and remaining 1 1/4 cups reserved cooking liquid, stirring until sauce is creamy. Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Stir in olives and lemon juice. Sprinkle with Parmesan and lemon zest. Season with salt and pepper. Serve immediately.