Secret's in the sauce

We prefer creamy or olive oil/wine-based light pasta sauces over the marinara version. I rarely ever whip up marinara, except for when I make lasagna, for that is when the sauce is bursting with tons of chunky diced tomatoes, full-bodied flavor, and zesty spices - so good! I decided to use the same marinara sauce atop some whole wheat penne, sauteed kale, ground turkey, and chicken sausage for a hearty, quick, and good-for-you meal. If vegetarian minded, you can make it without the ground turkey and chicken sausage. You can use it as a dip for breaded mozzarella sticks. You can use it in some legit lasagna. You can make it in a big batch to freeze until an evening calls for a quick dosage of homemade marinara sauce.The possibilities are vast. Even if you're not a fan of the traditional red sauce, I daresay you'll be won over with this chunky marinara rendition! 
Kale, Turkey, and Chicken Sausage Marinara Pasta

Ingredients:
Whole wheat penne
1 lb sweet Italian chicken sausage
3/4 lb fat free ground turkey breast
1/2 cup onion, minced
1 tbsp extra virgin olive oil
4 tbsp garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
13 oz tomato sauce
1/2 cup water
1 tbsp sugar
1 1/2 tbsp fresh basil, chopped
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
2 tbsp fresh parsley, chopped
1 tbsp extra virgin olive oil
1 tbsp garlic
2 tbsp water
1 head of kale, rinsed and chopped
Freshly ground pepper
Fresh Parmesan cheese, grated
Fresh Romano cheese, grated
Crushed red pepper (optional)

Directions:
1. Cook penne al dente according to package directions. Rinse in a colander and shock the pasta with cold water. Set aside.
2. Brown 4 tbsp garlic and onion in extra virgin olive oil in a large pot over medium heat.
3. "De-skin" the Italian chicken sausage. Add sausage and ground turkey breast to onions. Cook sausage, turkey, and onions until well-browned. Break the meat into small pieces as you're cooking to create sausage-like bits.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel, Italian seasoning, salt, pepper, and  parsley. Stir until thoroughly mixed. Simmer, covered, for 30 minutes, stirring occasionally.
5. While sauce is simmering, brown 1 tbsp garlic in 1 tbsp extra virgin olive oil in a skillet over medium heat. Add chopped kale. Saute kale for about 2 minutes. Add 1 tbsp water and continue sauteing until kale is tender but not overcooked, about 3 more minutes. Season with freshly ground pepper.
6. In a dish, layer penne, kale, and meat sauce. Sprinkle fresh Parmesan and Romano on top (and crushed red pepper for a spicy kick), and enjoy!