Orecchiette with Sausage and Kale

By Shelly17

Kale takes mere minutes to wilt in a pan, balancing out the richness of the sausage, cheese, and olive oil in this fast-prep pasta.

Ingredients

• 1/2 Tbsp kosher salt
• 1 lb dried orecchiette pasta
• 1 lb fresh Italian sausage
• 3-4 cloves garlic, minced
• 1/4 cup white wine
• 1 TB butter
• 8 cups curly kale, stemmed and roughly chopped
• 1 1/2 cups drained canned cannellini beans
• Grated zest and juice of 1 lemon
• 1/2 cup freshly grated Parmesan
• 1/2 cup chopped flat-leaf parsley
• 2 Tbsp unsalted butter
• 1 Tbsp extra-virgin olive oil

Details

Adapted from menshealth.com

Preparation

Step 1

1. In a large pot, bring 5 quarts of water and the salt to a boil. Cook the pasta until just al dente. Reserve 1/4 cup of the water; drain the pasta.

2. Meanwhile, in another large pot, cook the sausage on medium high, breaking it up with a wooden spoon, until lightly browned. Transfer the sausage to paper towels.

3. Add about 1 tb of olive oil to the pan, then the garlic. Cook for about 1 minute. Add white wine and deglaze pan. Add butter and reserved pasta water and then the kale. Let the kale cook until wilted, about 2 minutes. Add the beans and drained pasta. Simmer until the pasta is fully cooked, about 2 minutes.

3. Remove the pot from the heat, stir in the lemon zest and juice, cheese, parsley, butter, sausage, and olive oil.