🥘 Ingredients
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black pepperto taste
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diced tomatoes14 oz
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garlic (minced)3 cloves
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italian chicken sausage (removed from casing)1 lb
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kale (chopped)4 oz
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mozzarella cheese1 c
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olive oil1.5 tbsp
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parmesan cheese1/2 c
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penne pasta12 oz
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red onion (diced)1 piece
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saltto taste
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thyme (stripped)1 tsp
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tuscan heat spice1 tbsp
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water16 c
🍳 Cookware
- oven
- large pot
- large pan
- baking dish
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1Preheat oven to 400°F. Bring a large pot of water to a boil. Prepare red onion , garlic , kale , thyme , and italian chicken sausage . Measure olive oil , tuscan heat spice , penne pasta , diced tomatoes , mozzarella cheese , parmesan cheese , salt , and black pepper .water: 16 c, red onion: 1 piece (diced), garlic: 3 cloves (minced), kale: 4 oz (chopped), thyme: 1 tsp (stripped), italian chicken sausage: 1 lb (removed from casing), olive oil: 1.5 tbsp, tuscan heat spice: 1 tbsp, penne pasta: 12 oz, diced tomatoes: 14 oz, mozzarella cheese: 1 c, parmesan cheese: 1/2 c, salt: to taste, black pepper: to taste -
2Heat 1%tbsp olive oil in a large pan over medium-high heat. Add red onion and cook until softened, ⏱️ 4 minutes . Toss in garlic and 1%tsp tuscan heat spice. Cook until fragrant, ⏱️ 1 minute . -
3Add italian chicken sausage to pan, breaking up meat into pieces. Cook until lightly browned, ⏱️ 5 minutes . -
4Once water is boiling, add penne pasta to pot. After ⏱️ 7 minutes , add kale to pot. Cook until kale is softened and penne pasta is al dente, ⏱️ 3 minutes more. Drain. -
5Meanwhile, stir diced tomatoes and thyme into pan with sausage mixture. Season with salt and black pepper. Reduce heat to low and simmer until pasta is ready. Stir penne pasta and kale into pan after draining. Season with salt and black pepper. If your pan is not ovenproof, transfer mixture to a baking dish . -
6Sprinkle penne mixture with mozzarella cheese and parmesan cheese. Bake in oven until cheese is melted and bubbly, ⏱️ 5 minutes . Divide between plates and serve.