Penne With Collards,sausage, and Mushrooms

Adapted from Southern Living. The type of sausage you need is the kind that comes in a long link that you can slice into thin rounds. You may use any flavor of smoked sausage you like - you may even use a chicken or turkey sausage if you prefer.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb  spicy smoked sausage, sliced into rounds (such as a spicy Kielbasa)
• 1 (8 ounce) package fresh mushrooms, sliced
• 2  garlic cloves, minced
• 2  teaspoons olive oil, as needed
• 2 (10 ounce) packages  frozen  collard greens, chopped, thawed, drained very well
• 1  tablespoon  dried Italian seasoning
• 2 (14 1/2ounce) cans  chunky tomatoes seasoned with basil garlic & oregano, undrained
• 1  lb penne pasta, cooked & drained
•  freshly grated parmesan cheese, to taste

Directions

1. Prepare pasta according to package directions and plan to have it cooked& ready to go by the end of the cooking process.
2. Brown sausage slices in a large deep pot until browned on each side; remove sausage slices from the pan and drain off any fat.
3. Add oil to the same pot, heat over medium briefly, then add garlic and mushrooms, stirring constantly until mushrooms are tender (be careful not to burn the garlic)- this will take only a few minutes.
4. Return the sausage slices to the pan along with collards, Italian seasoning, and tomatoes with their juices.
5. Cook, stirring as needed, for about 10 minutes.
6. Add the cooked pasta and toss well.
7. Serve with grated Parmesan cheese sprinkled over each serving to taste.