Penne with Sweet Sausage and Kale

Wednesday, January 12, 2011


As promised on Monday another yummy Diane Phillips recipe...
{serves 6 to 8}

One pound penne pasta, cooked 3 minutes short of al dente---keep the pasta water
2 tablespoons olive oil
3/4 Pound bulk sweet Italian sausage
3/4 cup finely chopped onion
3 cloves garlic, minced
4 sage leaves, finely sliced
3/4 cup dry white wine {Pinot Grigio, Sauvignon Blanc or Dry Vermouth}
1/4 cup chicken broth
One head Bok Choy, finely sliced, tough stalks discarded
Once head Black Kale, finely sliced
1/2 cup heavy cream
8 ounces Italian Fontina Cheese, shredded
Freshly ground black pepper

1. In a large deep sided skillet, heat 1 tablespoon of olive oil and saute the sausage, stirring and braking up the meat with a spoon, until it loses its pink color. Transfer the sausage to a colander to drain and set aside.
2. Add the remaining tablespoon oil to the pan and heat over medium high heat.
3 Saute the onion for 3 minutes, until softened.
4. Add the garlic and sage, and cook another 2 minutes.
5. Return the sausage to the pan, add the wine, broth and greens, and bring to a boil.
6. Turn the greens in the mixture, cover and braise the greens for 5 minutes until tender, turning the greens occasionally.
7. When the greens are tender uncover the pan and allow the liquid in the pan to reduce by 1/2, boiling for about 5 minutes.
8. Add the cream, and pepper, stirring to blend. Taste the sauce, and add salt or additional pepper if needed.
9. Add the pasta to the pan, and turn the pasta in the sauce to coat the pasta.
10. Stir in 1/2 of the cheese, and turn to melt the cheese. Serve the pasta with additional cheese on the side.

Side Note: If you are gluten free I think that this would be delicious with the Ancient Harvest Quinoa Pasta.


  1. i'm drooling! i just started a gluten free diet, and they make a ton of pastas that are gluten free too:) thank goodness for that because i don't know what i'd do without pasta:) love quinoa too though, so thanks for that tip:) thanks for sharing this recipe! xoxo

  2. Sounds simply delicious! I need to give it a try!

  3. Perfect! Here's dinner for tomorrow night! I love the idea of the kale and the bok choy... Trader Joe's has a nice bottle of Chianti in the raffia wrapper that will go nicely with this. I'll let you know how it turns out!

  4. This looks so delicious...I will be trying this in the very near future.

    I make your avocado, tomato and mozzarella salad over brown rice at least once a week!

  5. You're killing me with all the good food Alexis! I was just telling my brother-in-law about your carrot and mandarine salad.....and now I think I need to make this dish!

  6. did I just type mandarine? hee hee....I meant mandarin. I should really reread my messages before they get posted and maybe two glasses of wine was overkill tonight.

  7. Oh, so heavenly! All I need to do is get my hands on some good turkey or chicken sausage. It may be time for a trip to The Linkery.

  8. made this for husband and me tonight...we both loved it. thanks for sharing!

  9. I just made this for supper tonight and it rocked!!! Jake aka picky eater loved it too. Thanks Alexis!

    P.S. hope to see you soon, it's about time for another happy hour...

  10. Just wanted to let you know that I made this dish last night. I forgot to buy kale so I sauteed some mushrooms and baby broccoli. Oh wait....I didn't have fontina cheese either, so I sprinkled the shaved parmesan cheese, romano and asiago blend from Trader Joes. If you haven't used need to go get it!
    Anyway, it was fabulous.


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