12 oz dry gluten free penne pasta
4 Spicy Italian Spolumbo sausage, casings removed, sausage crumbled
1/2 c dried tomatoes in oil
2 cloves garlic, minced
1/2 cup chicken broth
1 bunch kale, thick ribs removed, chopped
3 Tbsp olive oil
3 Tbsp arrowroot powder
1 3/4 cup almond milk
1/4 cup coconut milk
1/2 cup finely shredded parmesan cheese
1 tsp salt and pepper, at least (or to taste)
1. Cook pasta according to directions on package.
2. Meanwhile, in a large skillet heat 1 Tbsp olive oil over medium-high heat. Add sausage and cook, stirring occasionally until golden brown and cooked through, about 5 minutes. Add in sun dried tomatoes and garlic and saute 30 seconds longer. Add in chicken broth and scrape bottom of pan to mix in browned bits. Add kale, cook and toss occasionally until wilted and tender, about 5 minutes.
3. While kale is cooking, in a medium saucepan olive oil over medium heat. Add arrowroot powder and cook stirring constantly 1 minute. While whisking, slowly pour in almond milk and whisk vigorously to smooth lumps. Add salt and pepper and cook until mixture beings to bubble and thicken. Remove from heat, stir in coconut milk and parmesan cheese. Pour milk mixture into sausage mixture along with drained pasta and toss to evenly coat. (you may not want to use all of the sauce) Serve warm.
*adapted from Cooking Classy