Picture this: a cozy evening where the kitchen hums with the comforting aroma of sautéed garlic, mingling with the earthy notes of fresh kale and the savory scent of sizzling turkey sausage. Who knew that a simple pasta dish could evoke such a whirlwind of flavors and emotions? This recipe is like a warm hug in a bowl—inviting, satisfying, and surprisingly easy to prepare.
Steps
- Cook the pasta according to the package instructions, setting aside 1/2 cup of the pasta water for later use.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the turkey sausage, cooking and stirring occasionally until it turns golden brown and is thoroughly cooked, which should take around 5 minutes.
- Incorporate the sun-dried tomatoes and garlic into the skillet, sautéing for an additional 30 seconds. Pour in the chicken broth, scraping the bottom of the pan to deglaze it.
- Add the kale to the skillet, cooking and tossing it occasionally until it becomes wilted and tender, about 5 minutes. Season the mixture with salt and pepper to your preference.
- While the kale is cooking, melt butter in a medium saucepan over medium heat. Add flour and stir constantly for 1 minute, then gradually pour in the milk while whisking vigorously to eliminate lumps.
- Season the milk mixture with salt and pepper and cook until it begins to bubble and thicken. Remove from heat, stir in the cream and parmesan cheese until smooth.
- Pour the milk mixture into the skillet with the sausage and kale, along with the drained pasta. Toss everything together to ensure even coating.
- Adjust the sauce consistency by adding up to 1/2 cup of the reserved pasta water, depending on your preference. Serve the pasta warm, enjoying its rich and creamy flavors.
Ingredients
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 lb turkey sausage
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 6 cups kale, chopped
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- Optional: red pepper flakes for added spice
Nutritional Values
Calories 3325 | Calories from Fat 1215 | Fat 135g | Saturated Fat 60g | Cholesterol 450mg | Sodium 5375mg | Potassium 3945mg | Carbohydrates 345g | Fiber 15g | Sugar 45g | Protein 130g | Vitamin A 26230IU | Vitamin C 440mg | Calcium 1450mg | Iron 55mg
FAQ
- Can I substitute turkey sausage with a different protein?
- Yes, you can use spicy Italian sausage if you prefer some heat, or even ground beef as an alternative.
- Is it possible to use a different green instead of kale?
- Absolutely, spinach is a great substitute if you are not a fan of kale.
- What should I do with leftover sun-dried tomatoes?
- You can use the remaining sun-dried tomatoes to make a delicious Sun Dried Tomato Basil Hummus.
- How can I adjust the spice level in this pasta dish?
- To increase the spice, you can add red pepper flakes or choose a spicy Italian sausage instead of the turkey sausage.
- How should leftovers be stored and reheated?
- Store any leftovers in an airtight container in the refrigerator. When reheating, you may want to add a splash of cream to refresh the dish.
Tips
- To enhance the flavor of the dish, consider using fresh basil and oregano. These herbs can elevate the taste and add a refreshing element to the meal.
- When purchasing sun-dried tomatoes, opt for a larger jar. This allows you to use half for this pasta and save the rest for another recipe, such as a delicious sun-dried tomato basil hummus.
- If you prefer a bit of heat in your dishes, consider adding red pepper flakes or using spicy Italian sausage instead of turkey sausage. This will give the pasta a delightful kick.
- For those who may not be fans of kale, spinach is a great alternative. Additionally, you can enhance the vegetable content by including bell peppers, mushrooms, zucchini, or red onion.
Equipment
- Dried Tomatoes, considering items that might not be typically found at home:
- Large skillet
- Medium saucepan
- Whisk
- Garlic press (optional, if you prefer not to mince garlic by hand)
