With pantry ingredients, this tomato olive kale sausage penne is ready in 20 minutes and can be customized for vegans, vegetarians and meat-eaters.
8 ounces penne pasta
2 tablespoons olive oil
4 3-ounce sweet Italian sausages, casings removed (vegetarian/vegan, chicken or pork sausage)
2 garlic cloves, minced
1 cup chopped Lacinato Kale, ribs removed
1 cup roughly chopped pitted Kalamata olives
1 cup marinated roughly chopped roasted tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Shaved Parmesan for serving
In a large saucepan of salted boiling water, cook the penne until al dente according to package instructions.
In a large skillet over medium high heat, add 1 tablespoon olive oil. Cook the sausage, breaking it up with a wooden spoon, until it is browned and cooked through, according to package instructions. Remove the sausage from the skillet and set aside.
Add the remaining oil to the skillet. Sauté the garlic until fragrant, about 1 minute. Add the kale and cook for 2-3 minutes until it just starts to wilt. Stir in the olives and tomatoes and sauté for an additional 2-3 minutes until the kale is completely wilted. Fold in the sausage and pasta. Season with salt and pepper.
Top with grated Parmesan before serving.