Tuscan Penne with Sausage, Kale, and Cannelini Beans
Hearty Tuscan Penne is a filling entree pasta that you can make with a handful of pantry staples. Packed with Mediterranean flavor, it is a satisfying winter meal and packs well for lunch the next day.
Course: Main Course
Keyword: Penne with sausage, tuscan penne
½boxabout 2 ½ cups whole wheat dried penne pasta
4ouncesItalian chicken or turkey sausage
½teaspoonred pepper flakes
114.5 ounce can fire roasted tomatoes
4cupsstemmed and chopped kale
1can cannelini beansrinsed thoroughly and drained
⅓cupfreshly grated Parmesan cheese
Cook pasta according to package directions. Drain and reserve 1 cup of the pasta water.
While the pasta water comes to a boil, brown the sausage in a large skillet. Add the garlic and red pepper flakes and stir until fragrant, about 30 seconds. Add the tomatoes and kale. Place a lid on the skillet and simmer for 7-8 minutes or until the kale is tender.
Add the hot cooked pasta and the cannelini beans to sausage mixture in the skillet. Toss, and add reserved pasta water as needed to make a loose sauce (you will likely need about ⅓ cup of the water).
Toss the hot pasta with fresh basil and Parmesan and serve immediately.