One-Pot Sausage, Kale, and White Bean Pasta
By Diane UngerPublished on August 22, 2013
Time
50 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 1 pound hot italian sausage, casings removed, sausage broken into ½-inch pieces1 onion, chopped fine1 (15-ounce) can cannellini beans, rinsed6 garlic cloves, minced½ teaspoon fennel seeds ½ teaspoon dried oregano ⅛ - ¼ teaspoon red pepper flakes 3 cups chicken broth 1 cup water 8 ounces (2 ¼ cups) orecchiette 12 ounces kale, stemmed and chopped1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for servingSalt and pepper
Instructions
- Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until lightly browned all over, 5 to 7 minutes. Add onion and beans and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Stir in garlic, fennel seeds, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in broth and water and bring to boil. Stir in orecchiette and half of kale. Cover, reduce heat to medium, and simmer for 4 minutes. Without stirring, place remaining kale on top of orecchiette. Cover and continue to cook until kale is just tender, about 4 minutes longer.
- Stir to incorporate kale into orecchiette. Simmer, uncovered and stirring occasionally, until most liquid is absorbed and orecchiette is al dente, 3 to 6 minutes. Off heat, stir in Pecorino and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with extra Pecorino.
Time
50 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
1 pound hot italian sausage, casings removed, sausage broken into ½-inch pieces
1 onion, chopped fine
1 (15-ounce) can cannellini beans, rinsed
6 garlic cloves, minced
½ teaspoon fennel seeds
½ teaspoon dried oregano
⅛ - ¼ teaspoon red pepper flakes
3 cups chicken broth
1 cup water
8 ounces (2 ¼ cups) orecchiette
12 ounces kale, stemmed and chopped
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Salt and pepper
Ingredients
2 tablespoons extra-virgin olive oil
1 pound hot italian sausage, casings removed, sausage broken into ½-inch pieces
1 onion, chopped fine
1 (15-ounce) can cannellini beans, rinsed
6 garlic cloves, minced
½ teaspoon fennel seeds
½ teaspoon dried oregano
⅛ - ¼ teaspoon red pepper flakes
3 cups chicken broth
1 cup water
8 ounces (2 ¼ cups) orecchiette
12 ounces kale, stemmed and chopped
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Salt and pepper
Ingredients
2 tablespoons extra-virgin olive oil
1 pound hot italian sausage, casings removed, sausage broken into ½-inch pieces
1 onion, chopped fine
1 (15-ounce) can cannellini beans, rinsed
6 garlic cloves, minced
½ teaspoon fennel seeds
½ teaspoon dried oregano
⅛ - ¼ teaspoon red pepper flakes
3 cups chicken broth
1 cup water
8 ounces (2 ¼ cups) orecchiette
12 ounces kale, stemmed and chopped
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
Salt and pepper
Why This Recipe Works
To translate this hearty pasta meal into a one-pot operation, we start by browning sausage, and then we add aromatics, herbs, and convenient canned white beans. We use chicken broth to flavor the pasta, letting it simmer right along with the other ingredients, and the pasta in turn thickens the sauce as it cooks and releases starch. Adding the kale in two stages ensures that some stays pleasantly al dente while the rest melts into the sauce. Finally, grated Pecorino Romano cheese adds richness and salty tang.
Instructions
- Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until lightly browned all over, 5 to 7 minutes. Add onion and beans and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Stir in garlic, fennel seeds, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in broth and water and bring to boil. Stir in orecchiette and half of kale. Cover, reduce heat to medium, and simmer for 4 minutes. Without stirring, place remaining kale on top of orecchiette. Cover and continue to cook until kale is just tender, about 4 minutes longer.
- Stir to incorporate kale into orecchiette. Simmer, uncovered and stirring occasionally, until most liquid is absorbed and orecchiette is al dente, 3 to 6 minutes. Off heat, stir in Pecorino and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with extra Pecorino.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments