Creamy Pasta with Sausage and Kale {via Bev Cooks}

• 10 oz pipette pasta (or your favorite short, pudgy pasta)
• 3 links Italian sausage, casings removed
• 1/2 cup chopped sun dried tomatoes
• 1 (15 oz) can fire-roasted diced tomatoes, blended in a food processor until smooth
• 1 cup chicken stock
• 1/3 cup heavy cream (milk is fine, too)
• 5 oz chopped kale
• 1 slice bread, pulsed in a food processor, making breadcrumbs, then toasted
• salt and pepper

Instructions

1. In a large pot of salted water, boil the pasta according to package directions, until al dente. Drain.
2. In the meantime, brown the Italian sausage all over, until cooked through and crumbled. Add the sun dried tomatoes and sauté another minute. Add the tomato puree, chicken stock and cream. Let simmer for a minute or two, then add the kale. Once it’s wilted, add the cooked pasta and toss to coat. Taste it. Yeah, you need some salt. Season with a pinch of salt and pepper until it’s pawwwfect.
3. Garnish with toasted breadcrumbs and parmesan! Inhale.
4. Serves about four.