Kale and Sausage Penne with Sundried Tomatoes

Cook Time: 20-25 Minutes  (slightly modified from The Fresh Market)

• 1 box Penne pasta, cooked and drained
• Olive oil
• 1 pound Italian pork sausage (about 1 links) without casing  (I’ve had good luck with chicken sausage, as well – try what you’d like!)
• 1 package sun-dried tomatoes (julienne cut)
• 2 cloves garlic, minced
• 1/3 c white cooking wine
• 1/2 cup chicken broth
• 1 bunch kale (thick ribs removed, chopped)
• 2 tbsp cold-pressed Extra Virgin Olive Oil
• 1/3 c shredded parmesan cheese

Preparation:

1. Cook and drain the pasta and set aside
2. Put 2 tbsp olive oil in a large skillet and heat 2 minutes, then toss in the sausage, breaking up into pieces and cook until no longer pink
3. Add sun-dried tomatoes and garlic and cook for 1 more minute
4. Remove from heat and add white wine, chicken broth, and kale, then continue to cook until kale wilted and tender (about 5 minutes)
5. Combine with pasta
6. Toss on parmesan and VOILA!