Creamy Kale and Turkey Sausage Pasta with Sun Dried Tomatoes

Ingredients

• 12 oz dry penne pasta
• 1 Tbsp olive oil
• 1 lb Italian turkey sausage links, about 4 sausage links, casings removed, sausage crumbled, hot or mild, not sweet
• 10 sun dried tomatoes in oil, 1/2 cup, drained, patted dry with paper towels, sliced
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1 bunch, 8 oz kale, thick ribs removed, chopped, 4 cups packed
• Salt and freshly ground black pepper
• 2 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 3/4 cup milk
• 1/4 cup heavy cream
• 1/3 cup finely shredded parmesan cheese

Directions

1. Prepare the pasta as the package instructs, and before draining it, set aside 1/2 cup of the cooking water for loosening the sauce later.
2. While the pasta cooks, warm 1 Tbsp olive oil in a large skillet over medium-high heat. Add the sausage and cook it, breaking and stirring it now and then, until it is browned and cooked through, about 5 minutes.
3. Stir in the sun dried tomatoes and garlic, and cook for 30 seconds more. Pour in the chicken broth, using it to loosen the browned bits from the bottom of the skillet.
4. Add the kale and cook, tossing occasionally, until it has softened and wilted, about 5 minutes. Season with salt and pepper to taste.
5. As the kale cooks, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and cook, stirring the whole time, for 1 minute.
6. Slowly add the milk while whisking, then whisk briskly until the sauce is smooth. Season with salt and pepper to taste, and continue cooking until it starts to bubble and thickens.
7. Take the pan off the heat, then stir in the cream and parmesan cheese. Add the milk sauce to the sausage mixture, along with the drained pasta, and toss until everything is coated.
8. Stir in as much as 1/2 cup of the reserved pasta water until the sauce is the consistency you like. The pasta will continue to absorb the sauce as it rests, so use that pasta water to thin it as needed. Serve warm.