Wednesday, June 10

Yummy in my tummy...

We made this the other night. So very yummy & so very easy. Give it a whirl.

Orecchiette with Sausage and Kale
Serves 4, with leftovers

1 pound orecchiette
3/4 pound smoked chorizo or andouille sausage
Olive oil
About 4 cups kale, mustard greens, or another hearty green, torn into bite-sized shreds
1/2 cup chicken broth
1/2 cup toasted pine-nuts
1 cup shredded Parmesan or Pecorino

Heat a large pot of salted water to boiling and cook the pasta according to package directions. When tender, drain and reserve 1/2 cup of the pasta water. Return the pasta to the pot and set aside.

Meanwhile, slice the sausage on the diagonal into 1/2 inch slices. Heat a large sauté pan over medium high heat with a drizzle of olive oil. When hot, add the sausage and cook for about 5 minutes on each side, or until well-browned.

Shove the browned sausage to the side and add the kale. Pour the chicken broth in, cover, and cook for about 8 minutes, or until the kale is wilted and tender.

Mix the kale, sausage, pine-nuts, cheese, and reserved 1/2 cup of pasta water into the cooked pasta. Serve!

4 comments:

Rebecca said...

I am going to make this tonight! I like to use the Sausage-less Italian Sausage at Trader joe's to accommodate the veggie in the house.

Sonchia said...

Grrrr. We need a TJs in the region.

CathyP said...

making this tonight :) looks so yummy!

CathyP said...

ok i made it...SO GOOD. 2 adjustments, I used white wine instead of chicken stock, and the juice from half a lemon at the end.
This will be a repeat in our house!