Penne with sausage, white beans, and kale

Total Time
30 min
10 min
20 min
Spicy turkey sausage is what gives this streamlined pasta-and-bean supper its hearty flavor. Add kale and plum tomatoes for texture and color and you’ve got comfort food at its delicious, nutritious best. In order to quickly strip the leaves from kale, Swiss chard, or collards, which can be the most time-consuming part of this otherwise 30-minute, quick recipe, work with one leaf at a time and hold it by the stem. Using the thumb and forefinger of the other hand, pinch the stem and pull down to easily remove the leaf. Any sturdy green can be substituted for the kale. Otherwise, this weeknight-friendly pasta recipe is as straightforward and easy as it gets.


Uncooked penne pasta

½ pound(s)

Olive oil

2 tsp

Uncooked turkey sausage(s)

½ pound(s), hot Italian link variety, casings removed

Uncooked kale

¾ pound(s), 1 (3/4 pound bunch), stems removed and leaves coarsely chopped

Canned chicken broth

14½ oz, (1 can)

Plum tomato(es)

4 medium, diced

Table salt

¼ tsp

Black pepper

¼ tsp

Canned cannellini beans

15½ oz, (1 can), rinsed and drained

Grated Parmesan cheese

¼ cup(s)


¼ cup(s)


  1. Cook penne according to package directions.
  2. Meanwhile, heat oil in 12-inch nonstick skillet over medium heat. Add sausage and cook, breaking it apart with wooden spoon, until sausage is no longer pink, about 5 minutes. Add kale in batches, the broth, tomatoes, salt, and pepper; bring to boil. Reduce heat and simmer until kale starts to wilt, about 4 minutes. Add beans and simmer, uncovered, about 5 minutes longer.
  3. Add pasta to skillet. Cook, stirring occasionally, until well mixed, about 1 minute. Serve sprinkled with Parmesan and basil.
  4. Serving size: 1 cup pasta mixture and 2 teaspoons cheese