Sausage, kale and bean pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 tbsp Olive Oil - Tablespoon (by TOMSTUMP) 907.1 grams Pork Sausage 2 cup, chopped Onions, raw 453.5 grams Beans, navy 12 clove Garlic 1 tsp Fennel seed 1 tsp Oregano, ground 8 cup (8 fl oz) Chicken Broth 453.5 grams Orzo Pasta 680.3 grams Kale 1 cup Parmesan Cheese, grated
1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking.
2. Add sausage and cook until lightly browned all over, 5-7 minutes.
3. Add onion and beans and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
4. Stir in garlic, fennel seeds, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
5. Stir in broth and water and bring to a boil.
6. Stir in orecchiette and half of the kale.
7. Cover, reduce heat to medium, and simmer for 4 minutes.
8. Without stirring, place remaining kale on top of orecchiette.
9. Cover and continue to cook until kale is just tender, about 4 minutes longer.
10. Stir to incorporate kale into orecchiette.
11. Simmer, uncovered and stirring occasionally, until most of the liquid is absorbed and orecchiette is al dente, 3-6 minutes.
12. Off heat, stir in Pecorino and remaining 1 tablespoon oil.
13. Season with salt and pepper to taste.
14. Serve with extra Pecorino.
Serving Size: 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user BILLRANDELL.
2. Add sausage and cook until lightly browned all over, 5-7 minutes.
3. Add onion and beans and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
4. Stir in garlic, fennel seeds, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
5. Stir in broth and water and bring to a boil.
6. Stir in orecchiette and half of the kale.
7. Cover, reduce heat to medium, and simmer for 4 minutes.
8. Without stirring, place remaining kale on top of orecchiette.
9. Cover and continue to cook until kale is just tender, about 4 minutes longer.
10. Stir to incorporate kale into orecchiette.
11. Simmer, uncovered and stirring occasionally, until most of the liquid is absorbed and orecchiette is al dente, 3-6 minutes.
12. Off heat, stir in Pecorino and remaining 1 tablespoon oil.
13. Season with salt and pepper to taste.
14. Serve with extra Pecorino.
Serving Size: 2 cups
Number of Servings: 1
Recipe submitted by SparkPeople user BILLRANDELL.
Nutritional Info Amount Per Serving
- Calories: 6,327.7
- Total Fat: 327.9 g
- Cholesterol: 871.9 mg
- Sodium: 21,454.0 mg
- Total Carbs: 405.0 g
- Dietary Fiber: 78.2 g
- Protein: 316.3 g
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