Farafalle with Sausage, Cannellini Beans, and Kale

Have you ever been so angry you walk around your house completely useless because you're muttering to yourself about how angry you are? Well, I've had a rough morning and as a result I'm just about angry enough to spit (like spitting would help). In the interest of not leaking that anger (or mentioning the person with which I'm angry), today's Legume Wednesday will be fairly without commentary.

All I can say is it's a truly delicious dinner and I'll definitely be making it again. Yum!

Farafalle, with Sausage, Cannellini Beans, and Kale

adapted from Cooking Light

16 ounces uncooked farafalle (bow tie pasta)

1/4 cup oil-packed sun-dried tomatoes

1 1/2 cups chopped onion

1 pound pork sausage

6 garlic cloves, minced

1 tsp dried Italian seasoning

1/4 tsp crushed red pepper

1 (14 oz.) can fat-free less-sodium chicken broth

1 (16 oz.) package fresh kale

1 (15 oz.) can cannellini beans, rinsed and drained

1/4 cup grated Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid. Keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 tsp oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 tsp tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan. Cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans. Sprinkle with cheese.