For the Pasta

• Bow-tie pasta (farfalle): 10 oz
• Spicy Italian sausage (crumbled): 15 oz
• Sun-dried tomatoes (chopped): 4 oz (drained of oil)
• Garlic (minced): 5 cloves
• Italian seasoning: 1/2 tsp
• Fresh kale (finely chopped): 8 oz
• Heavy cream: 1 cup
• Shredded Parmesan cheese: 1 cup
• Red pepper flakes: To taste
• Salt and black pepper: To taste

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the bow-tie pasta and cook until al dente, following package instructions.
3. Drain the pasta and set aside.

2. Cook the Sausage

1. Heat a large skillet over medium heat.
2. Add the crumbled sausage and cook for about 5–7 minutes, breaking it into small pieces until browned. Remove any excess grease if needed.

3. Add Vegetables and Seasoning

1. Stir in the chopped sun-dried tomatoes, minced garlic, Italian seasoning, and chopped kale.
2. Cook for 5 minutes, stirring occasionally, until the kale wilts and softens.

4. Combine the Cream and Pasta

1. Pour the heavy cream into the skillet and stir to combine with the sausage and vegetables.
2. Add the cooked pasta to the skillet and toss to coat evenly.
3. Stir in the shredded Parmesan cheese until it melts and forms a creamy sauce.

5. Adjust and Serve

1. Taste the pasta and adjust seasoning with salt, black pepper, and red pepper flakes for extra heat.