Short pastas are great at retaining sauces with "bits" in them. In this case, chunks of turkey sausage, chopped kale and shreds of salty Parmesan cheese.
454 g penne, or other short pasta
2 tbsp olive oil
1 cup chopped onion
1 tbsp chopped garlic
1/4 tsp hot-pepper flakes
500 g mild pork or turkey sausage, casings removed, and crumbled
2 cups sodium-free chicken broth
1 bunch kale, (about 12 cups), tough stem and centre rib discarded, chopped
1/4 tsp black pepper
1/2 cup grated Parmesan
3 tbsp chopped basil
Heat a large pot of salted water over high. Add pasta to pot and cook until al dente, according to package directions.
Drain, reserving about 1/2 cup pasta water.
Heat oil in a large frying pan over medium-high. Add onion and sauté for 2 min or until softened. Add garlic and chili flakes and sauté 1 min longer.
Add sausage and sauté, using a wooden spoon to break it up, for 4 min or until no pink remains. Scrape mixture into a bowl and set aside.
Return frying pan toburner, add chicken stock and turn heat to high. When the stock has come to a boil, add kale, stirring until wilted. Boil for about 5 min or until kale is tender and stock is reduced to about ½ cup.
Combine drained pasta with kale and reduced stock, add sausage mixture and toss. Add pepper and Parmesan cheese, and use about ¼ cup of reserved pasta water to loosen as needed.
Sprinkle with basil just before serving.
Calories 721, Protein 29g, Carbohydrates 76g, Fat 34g, Fibre 6g, Sodium 1045mg.
To send for lunch, reheat until piping hot. Then, pack into a pre-warmed insulated container. (You can do this by letting boiling water stand in the container for 1 min.)
Originally published in the September 2013 issue. Photo by Jodi Pudge.
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