Sausage Kale and Bean Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
744 kcal
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Course
Main Course
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Cuisine
American
Sausage Kale and Bean Pasta
Description
In this recipe, orecchiette pasta is cooked until al dente, then combined with browned sweet Italian chicken sausage cooked with diced onions, garlic, and spices including oregano, fennel seeds, and red pepper flakes. White wine deglazes the pan, and chopped Tuscan kale is added to wilt lightly under cover. After the wine reduces, cooked beans and reserved pasta water join the pan, melding flavors and creating a moist sauce. Red wine vinegar brightens the dish before a finishing handful of freshly grated Parmesan is stirred in. The result is a robust pasta with a mix of textures from tender pasta, meaty sausage, tender kale, and soft beans, balanced by spiced and acidic tones.
Ingredients
- 8 ounces orecchiette pasta
- 2 tablespoons olive oil
- ¾ pound Italian chicken sausage sweet, removed from casings
- 1 yellow onion small dice
- 6 cloves garlic roughly chopped
- 1 teaspoon oregano dried
- 1 teaspoon fennel seeds crushed or chopped
- ½ teaspoon red pepper flakes
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 bunch Tuscan kale washed, ribs removed and torn into 2 in pieces
- 1 cup white wine dry
- 2 cups beans stove top
- 2 teaspoons red wine vinegar or lemon juice
- 1 cup Parmesan Cheese freshly grated
Instructions
- Cook the pasta according to package directions. Reserve ½ cup pasta water before draining.
- Heat the olive oil in a large skillet over medium high heat, once hot add sausage and with a wooden spoon break into pieces. Cook the sausage for 6-7 minutes then add onions and cook an additional 5 minutes until translucent. Add garlic and spices, cook for 1-2 minutes more until fragrant.
- Add wine and scrape up and brown bits in the pan. While the wine bubbles, add the kale and stir to combine. Cover the skillet and cook until the kale just begins to wilt, 2-3 minutes.
- Remove lid and allow the wine to reduce until almost dry, drop the heat to medium and add pasta, cooked stovetop beans and reserved pasta water. Cook for 5 minutes and stir to combine.
- Stir in red wine vinegar, season with salt and pepper and toss in a handful of parmesan, stir to combine and serve.
Notes
- Adding cooked beans turns this pasta into a one-pot meal with extra protein and fiber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 78g | 26% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 1339mg | 56% |
| Potassium | 712mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 3853IU | 77% |
| Vitamin C | 35mg | 39% |
| Calcium | 374mg | 37% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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