1 14 oz package Penne pasta
Extra virgin olive oil spray
1 lb Premio ground italian sausage
1 package Julienne cut sun dried tomatoes
3 cloves of garlic, minced
1/3 cup Pinot Grigio
½ cup chicken broth
1 5oz plastic container of baby kale, chopped(4 cups)
4 tsp salt and pepper
2 tbsp butter
3 tbsp flour
1 ¾ cup whole milk
1/3 cup heavy cream
½ cup freshly grated Parmesan cheese
Cook the pasta according to the package directions. Keep ½ cup of the pasta water before draining (use to smooth the sauce only if needed). Transfer to a large bowl and set aside.
Spray a large skillet with a few sprays of the olive oil, cook for minute or 2 over medium high heat and then add the sausage. Break the sausage into small pieces and cook through.
Add the sun dried tomatoes and the garlic, sauté for another minute.
Remove from the heat and add the Pinot Grigio, scraping all the bits from the bottom of the pan.
Return the pan to the heat; add the chicken broth and kale. Cook and toss until the kale is wilted, about 5 minutes.
Season with salt and pepper to taste. Remove with a slotted spoon to the large bowl with the pasta and cover to keep warm.
In the same skillet add the flour and the butter and whisk together. Add the
Whole milk slowly and whisk vigorously to blend with the flour mixture and remove any lumps.
Add the cream and the Parmesan to finish the sauce. Pour the sauce over the pasta, sausage and kale and toss.
Serve with additional Parmesan cheese.