ING 12 oz penne, lb Italian sausage, casings removed 1/2 c. dry white wine 2 tb olive oil 4 minced cloves garlic,
1/4 tsp crushed red pepper flakes 28 oz can diced tomatoes, drained 3 sprigs fresh basil 1/4 c Parm 4 c baby kale
PREP Cook pasta; drain; return to pot. Combine sausage/wine til incorporated; steep at least 5 min.
SAUCE heat oil on med. Add garlic and chili flakes and cook until garlic is sizzling, 2 min. Add sausage/wine; cook, breaking it up with a spoon into very small pieces til no longer pink and half the liquid has evaporated, 5-7 min. Using an immersion or standard blender, finely chop tomatoes. Add them to skillet along with basil; simmer, stir occasionally, 10 min. Discard basil and stir in Parm. Toss cooked pasta with sauce, then fold in kale.
Serve with additional Parm.
Yet another way to hide kale from Beau, LOL! He did like that Sausage and Kale Soup I made last week, though. ;)