Harry Hamlin’s Spicy Pork Sausage Penne

1 – 16oz box Penne pasta
1 - pound High quality Fresh bulk spicy pork sausage meat or 1 ¼ pound Fresh spicy sausage links with casing removed *
Extra Virgin Olive Oil
1/2 Onion, diced
2 Garlic cloves, diced
2 cups tender Baby Kale stems removed. **
Maldon Salt and fresh Black Pepper to taste
1 tablespoon red pepper flake to taste
1-2 Tbsp Unsalted butter (Finish with a big pat!)

* The most important thing is the quality of the Fresh sausage meat. If you cannot find spicy then add more red pepper flake to taste.
**You can sub another green for kale - it just needs to be tender leaves.

In a pot with salted boiling water, cook the penne pasta to al dente and strain. Hold aside (try to time this with your sauce so it does not overcook)

In a sauté pan over medium-high heat, add the diced onions & a glug of olive oil and sweat until soft and translucent (do not brown).

Once soft. Add the garlic and sauté until fragrant (just a few seconds)- do not brown.

Add the pork sausage meat. Brown the meat but do not cook it through! (By the end of the recipe it will be cooked through).

Quickly taste the pork and determine if you need red chili flakes or if it is spicy enough (i like a medium spice- do what you prefer).

Add a handful or two of the greens and cook it down. Add more olive oil if you need to and start to check the seasoning.

Once the greens are wilted, add the amount of cooked penne you desire and heat through while incorporating the sauce.

Finish with a big pat of butter and once melted- check the seasoning and adjust as needed. Serve!