Sausage Kale with Pasta (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
12 oz Italian sausage, bulk or links with casings removed
03 -
1 shallot, finely chopped
04 -
1 clove garlic, minced
05 -
2 cups chopped kale, packed
06 -
1 cup chicken broth
07 -
¾ lb orecchiette or shells, or other short pasta shape
08 -
½ cup grated Parmesan cheese
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon or spatula, and cook until browned and just about cooked through, about 10 minutes.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
03 -
Add the shallot and garlic to the sausage in the skillet and cook, stirring occasionally, until the shallot is softened, about 3-4 minutes.
04 -
Add the chopped kale to the skillet and stir to combine. Cook for about 1 minute until wilted.
05 -
Add the chicken broth to the skillet, bring to a boil, and reduce to a simmer. Cook for about 5 minutes.
06 -
Drain the pasta and add it to the pan with the sausage mixture. Add the Parmesan cheese and stir to combine until evenly coated.
07 -
Serve right away with additional Parmesan cheese, if desired.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with additional chicken broth or pasta water to loosen the sauce.
02 -
For freezing, store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop with added liquid as needed.