Instructions

1. Cook penne in salted water until al dente. Drain and set aside, adding a tiny bit of olive oil if needed to prevent sticking.
2. Brown sausage in a large cast-iron skillet over medium-high heat, breaking into chunks and letting it brown well.
3. Add onion and serrano and cook 3-4 minutes.
4. Add garlic, oregano and thyme. Cook 30 seconds.
5. Add slicer tomatoes, seasoning with salt & pepper, and cook uncovered 7-10 minutes, stirring occasionally, until tomatoes break down and mixture thickens.
6. Add beans, cherry tomatoes, and 1/2 cup broth. Simmer 2-3 minutes. Add more broth if needed to get a thick, spoonable sauce.
7. Stir in kale, then cook and stir until wilted.
8. Remove from heat and stir in 1/2 cup Parmesan, parsley and basil. Taste and adjust seasoning/heat.
9. Place penne in pasta bowls and spoon the sausage tomato sauce over it. Finish with more Parmesan.