Penne with Sausage, Red Pepper and Kale

A dusting of grated cheese never hurt

This is a really simple one-dish dinner. I liked the way the kale did not lose its crunch during the cooking process like spinach or other greens. Any sausage will work, as long as it is not breakfast sausage. The spice in an Italian one is the best.

Penne with Sausage and Kale

• 1 lb whole wheat penne
• 2 Italian sausage
• 2 cups kale leaves chopped into small pieces
• 1 red bell pepper diced fine
• 2 cloves garlic minced
• 1 tbsp fresh parsley chopped
• 1 tbsp olive oil

Cook pasta to al dente in boiling salted water. Strain, reserving 1 cup pasta water. In a large saute pan heat olive oil and fry garlic until fragrant, about a minute. Cut sausage from casing and brown over medium heat breaking up the chunks. Add red bell pepper and cook until soft. Add kale leaves and cook until they turn dark green, about 2 minutes. Add reserved pasta water and deglaze pan. Add cooked pasta, toss to coat in sauce and season with salt, pepper and parsley. Serve hot.