Penne with sausage, white beans, and kale
- Total Time
Spicy turkey sausage is what gives this streamlined pasta-and-bean supper its hearty flavor. Add kale for texture and color and you’ve got comfort food at its delicious, nutritious best.
uncooked penne½ pound(s)
olive oil2 tsp
uncooked turkey sausage(s)½ pound(s), hot Italian link variety, casings removed
uncooked kale¾ pound(s), 1 (3/4 pound bunch), stems removed and leaves coarsely chopped
canned chicken broth14 ½ oz, (1 can)
plum tomato(es)4 medium, diced
table salt¼ tsp
black pepper¼ tsp
canned cannellini beans15 ½ oz, (1 can), rinsed and drained
grated Parmesan cheese¼ 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.
- Serving size: 1 cup pasta mixture and 2 teaspoons cheese