i love greens with all of my heart! any green would go great in this dish, even spinach. don't like greens? sub broccoli or even asparagus. half and half worked great for me but feel free to use heavy cream for a richer sauce.
- 2 cups dry elbow macaroni -
- 2 tablespoons canola oil -
- 1 pound jimmy dean spicy sausage -
- 4 garlic cloves - minced
- 1 onion - chopped
- 2 tablespoons flour -
- 1/2 cup chicken broth -
- 1 cup whole milk -
- 1 cup parmesan cheese -
- 1 can fire roasted tomatoes - drained well
- 2 bunches kale - washed, torn into pieces
- bring a large pot of water to a boil. salt the water generously and add the elbow macaroni. cook until al dente, about 9 - 11 minutes. drain and set aside.
- in a pot or large pan, add the canola oil and heat over medium high heat until hot. add the sausage and let sear. after a few minutes, toss and break up with a wooden spoon.
- add the onions and garlic, tossing until fragrant and translucent about 3-4 minutes.
- sprinkle the flour over the sausage mixture. stir until coated.
- stir in the chicken stock and milk scraping the bits from the bottom of the pan. stir in 1/2 cup of the parmesan cheese and allow to thicken. taste, season with salt/pepper, if needed.
- stir in the canned tomatoes.
- add the kale in batches, tossing with tongs and allowing the kale to wilt into the sausage mixture. once all the kale is in and has wilted, taste again and season accordingly. allow to simmer for about 15 minutes or until the kale is tender.
- stir in the reserved elbows.
- spoon desired amount onto a plate and top with remaining parmesan cheese.