Bring a large pot of salted water to a boil. Add 4 cups of penne pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and set aside.

While the pasta is cooking, heat a large skillet over medium-high heat. Melt 4 tablespoons of butter in the skillet.

Add 1 finely chopped red onion and 3 cloves of minced garlic to the skillet. Cook, stirring often, for 3 to 4 minutes, or until the onions are translucent and fragrant.

Cut 5 links of Greenridge Farm Kale & Asiago Chicken Sausage into 1/2-inch disks and add them to the skillet along with 2 teaspoons of fresh basil. Cook, stirring occasionally, for 5-7 minutes, or until the sausage is browned and heated through.

Pour in 2/3 cup of white wine and stir well to combine. Allow the mixture to simmer, stirring occasionally, until the wine has reduced by half.

Add 1 cup of heavy cream to the skillet and continue to simmer, stirring often, for 8 to 10 minutes, or until the sauce has thickened and reduced slightly.

Remove the skillet from the heat and stir in 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Add the cooked pasta to the skillet and stir until the pasta is fully coated with the sauce and ingredients.

Divide the Creamy Kale Asiago Chicken Sausage Pasta evenly among four serving plates and serve immediately. Enjoy!