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Orecchiette with Sausage and Kale

June 1, 2012
by Shannon Hepburn

Orecchiette with Sausage and Kale
  1. Heat a large pot of salted water to boiling and cook the pasta according to package directions. When tender, drain and reserve ½ cup of the pasta water. Return the pasta to the pot and set aside.
  2. Meanwhile, squeeze the sausage out of their casings. Heat a large sauté pan over medium high heat with a drizzle of olive oil. When hot, add the sausage and cook breaking into bits with the back of a spoon or spatula for about 5 to 10 minutes, or until well-browned.
  3. Scrape the browned sausage to the side of the pan and add the kale. Pour the chicken broth in, cover, and cook for about 8 minutes, or until the kale is wilted and tender.
  4. Mix the kale, sausage, pine-nuts, cheese, and reserved ½ cup of pasta water into the cooked pasta.
  5. Serves 4
  6. Another option would be to toss the sausage & kale mixture on top of a pizza crust instead of mixing it with pasta. Dollops of goat cheese, chopped olives or sun-dried tomatoes would be great too.