Penne With Jalapeno Sausages, Kale & Mascarpone

Bring a large pot of water to the boil on high. Tear the kale into bite sized pieces and discard the stems. Peel and finely chop the garlic cloves and onion[s].

Using a large pan, heat a drizzle of olive oil over medium heat. As the pan heats up slice the sausages into bite-sized pieces. Once hot, add the chopped sausages and onion, cook on medium heat for 4-5 Minutes, or until browned and cooked through. Once done, set aside on a plate. Keep the pan out.

Meanwhile, add the fresh penne to the pot of boiling water, cook for 6 Minutes, or until the penne is tender with a slight bite. Once done, drain and return to the pot.

Using the reserved pan heat a drizzle of olive oil, add the kale and cook on medium heat for 3-4 Minutes or until wilted. Add the garlic, chilli flakes and stir, cook for a further 1-2 Minutes. Add the sausage, onion and 120ml [240ml] of water. Season with salt and pepper and cook for 2-3 Minutes, or until most of the water has evaporated. Once done, turn the heat off.

Add the kale and sausage to the pot of cooked pasta. Cook on medium for 1-2 Minutes or until the pasta is coated. Turn the heat off and add the mascarpone (add a little bit of water if it seems too dry). Season to taste and garnish with the parmesan. Enjoy!