Sausage and Mushroom Penne

By pattiaroberts

From Good Housekeeping magazine

Ingredients

• 1 lb. multigrain penne
• 12 oz. sweet Italian sausage, casing removed
• 1 medium onion finely chopped
• 2 packages sliced mushrooms
• 5 oz. baby kale or baby arugula
• salt and pepper
• 1/3 freshly grated Parmesan cheese

Preparation

Step 1

1. Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs. Reserve 1/4 cup pasta cooking water.
2. Meanwhile, heat 12-in. skillet on medium-high heart until hot. Add sausage; stirring and breaking up meat. Add onion; cook 4 minutes or until browned, stirring. (If pan begins to scorch, add 1/4 cup after.) Stir in mushrooms; cook 8 minutes or until softened, stirring often.
3. Dain pasta; return to pot. Add kale, sausage mixture, reserved pasta water, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss on medium low until well mixed. Top with Parmesan.