Ingredients

The following ingredients have 4 Servings
  • 12 ounces farfalle pasta ((or other bite size pasta))
  • 1 Tablespoon olive oil
  • 4 links Italian pork sausages ((or turkey sausage), mild or hot)
  • 2-3 red bell peppers (, seeded and sliced in half)
  • 2 cloves garlic (, minced)
  • 1/2 cup low-sodium chicken broth
  • 5 cups chopped kale (, ribs removed)
  • Salt and freshly ground black pepper
  • 2 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups milk (, divided)
  • 1 chicken bouillon cube (, crushed)
  • 1/2 cup freshly grated parmesan cheese
  • crushed red pepper flakes (, for topping (optional))
  • Additional add-ins for pasta ((optional): fresh tomatoes, grilled zucchini)

Instruction

  • Cook pasta according to package instructions. Drain and set aside.
  • Turn oven to HIGH broil. 
  • Cover a large baking sheet with aluminum foil and place the red bell pepper halves, skin side up, on the sheet. 
  • Press them down flat with the palm of your hand. Broil on high for several minutes until the top of the peppers are charred and black. 
  • Remove from the oven and place peppers in a paper of plastic bag. Seal the bag closed and allow the peppers to rest (steam) for 10 minutes.
  •  After 10 minutes, remove them to a plate and peel the charred skin off (it should slide easily off). Roughly chop the peppers and set aside.
  • Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add sausage links and cook for several minutes, until browned on all sides. 
  • Remove to a plate and slice sausages into rings.
  • Add garlic to the pan and saute for about 30 seconds. 
  • Add roasted bell peppers, and chicken broth, scraping the bottom of the pan to deglaze any browned bits. 
  • Add chopped kale, and cook, tossing, for 1 minutes. 
  • Cover pan with a lid and cook, stirring occasionally, for 2 minutes until kale is tender and slightly wilted. Season with salt and pepper to taste.
  • Meanwhile in a separate saucepan, melt the butter over medium heat. 
  • Add flour and cook stirring constantly for 1 minute. 
  • Slowly pour in 1 1/2 cups of milk, and crushed chicken bullion cube and whisk until smooth. Season with salt and pepper. 
  • Cook for a few more minutes until mixture begins to thicken and bubble. 
  • Remove from heat and stir in remaining 1/2 cup of milk and about 1/3 cup parmesan cheese. Season with additional salt and pepper as needed.
  • Add pasta to the skillet with sausage and peppers. 
  • Pour desired amount of sauce on top and toss to combine. 
  • Season with crushed red chili peppers, for those that like a little heat! 
  • Top with remaining fresh parmesan cheese. Serve warm.