Orecchiette with Sausage and Kale

I got this bad boy from Men’s Health. Yes, I know. I’m a woman. So?

The original recipe is here, but me being typically me, I made some edits. It’s really yummy, healthy and filling. This will give you plenty of leftovers (serves 6 MEN (i.e. 8))

Orecchiette with Sausage and Kale

What you’ll need:

-1 tsp salt (for pasta water)

-1 lb orecchiette pasta (I used the whole box so I would have lots of leftovers)

-1 lb fresh Italian sausage – I use Hot Italian (like me). I remove the casings because that stuff tears me up, yo. I used 6 sausages, which came in one package, because I like a lot of meat.

-about 8 cups of kale, stemmed and roughly chopped (I bought a big ol’ bundle)

-1 can drained cannellini beans

-1 container of cherry tomatoes

-grated zest and juice of 1 lemon

-1/2 cup grated Parmesan

-2 Tbsp parsley flakes

-2 Tbsp unsalted butter

-1 Tbsp olive oil

orecchiette pasta

How to make it:

1. In a large pot, bring pasta water to a boil. Cook the pasta.

2. Meanwhile, in a large skillet with olive oil, cook the sausage on medium-high, breaking it up with a wooden spoon, until lightly browned. Transfer the sausage to paper towels. Add the kale to the pot and cook/turn until wilted, about 3 minutes. You may need to add the kale in a few batches depending on the size of your skillet. Just move slowly when flipping the kale. Otherwise you will be like the Swedish Chef in the Muppets with flying food all around (me?). Add the beans and tomatoes.

3. Drain the pasta and put pasta back in your large pasta pot. Add the butter and cheese. Mix. Add the sausage. Now add everything from the skillet (kale, parsley, tomatoes, beans). Add lemon zest, lemon juice and parsley. Sprinkle more cheese on if you like while you eat. Serve and enjoy!

One Comment Add yours

  1. mama says:

    Will make it for sure!

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