Hearty Tuscan Sausage and Kale Pasta in Creamy Sauce

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add the chopped yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.

Add the chopped kale to the skillet. Cook, stirring occasionally, until the kale wilts, about 3-5 minutes.

Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in 1/2 cup of grated Parmesan cheese until melted and the sauce is slightly thickened.

Add the cooked fettuccine or penne pasta to the skillet and toss everything together until the pasta is well coated with the creamy sauce.

Serve immediately, garnished with additional grated Parmesan cheese if desired.