Sausage, Kale, and White Bean Orecchiette

• 8 ounces orecchiette pasta
• 12 ounces Italian sausage (sweet or hot), casing removed
• 1 bunch kale, stems removed and leaves chopped
• 15 ounces can white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a large skillet or deep pan, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into small pieces with a spoon.
2. 2 Add minced garlic and red pepper flakes (if using) to the skillet and cook for another minute.
3. 3 Stir in the chopped kale and cook until it begins to wilt.
4. 4 Add the orecchiette and chicken broth to the skillet. Bring to a boil, then reduce heat to a simmer. Cook until the pasta is al dente, stirring occasionally.
5. 5 Stir in the drained white beans and cook for another 2-3 minutes.
6. 6 Season with salt and black pepper to taste. If desired, sprinkle with Parmesan cheese.
7. 7 Garnish with chopped parsley and serve hot.

Equipment

• Large skillet or deep pan
• Wooden spoon
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra flavor.
• Incorporate roasted red peppers for a touch of sweetness.

Substitutions

• Substitute orecchiette with farfalle or penne if needed.
• Use turkey sausage for a leaner option.

Pairings

• A crisp Caesar salad
• Roasted garlic bread

Nutrition

Tips

• Use lacinato kale for a sturdy texture, or substitute with spinach for a quicker cooking time.
• Reserve a bit of pasta water to adjust the sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a bit of broth.

Serving Suggestions

• Serve with a side of crusty bread and a simple green salad.
• Pair with a glass of robust red wine like a Chianti.

FAQ