Have dinner on the table in no time with this rustic 20-minute Italian pasta dish.
- Bring a large pot of salted water to a boil over high heat. Meanwhile, heat a large heavy frying pan over medium-high heat. Add the sausages and cook, breaking the meat up with a wooden spoon, for about 6 minutes, or until golden brown. Add the kale and garlic and cook for about 4 minutes, or until the kale is wilted. Add the wine and then the tomato passata, bring to a simmer, and cook for about 3 minutes, or until the liquid is reduced by one-quarter.
- When the water comes to a boil, add the penne and cook, stirring often so the pasta doesn’t stick together, for about 8 minutes, or until tender but firm to the bite. Drain, reserving cooking water.
- Toss the penne with the sauce, adding enough of the reserved cooking water to thin the sauce to the desired consistency. Season to taste with salt and pepper. Sprinkle with the cheese and serve immediately.
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