A simple and flavorful week night dinner to satisfy a hungry family. Pairs well with a Languedoc red wine complementing the earthy, fruit forward flavors in a Languedoc red.
Bring a large pot of water to a boil.
In a large sauté pan, heat olive oil over medium high heat. Add the pork sausage, breaking it up and cook until browned. Add the red onion slices and cook for another 5 minutes. Turn heat down to low.
Salt the boiling water and add the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water.
Drain the pasta. Add the beans to the sausage mixture, pasta, parmesan cheese and reserved pasta water. Stir to mix and gently mix in the baby kale. Serve with extra cheese