Sausage, kale and bean pasta
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Sausage, kale and bean pasta calories by ingredient
Introduction
A meal we love. A meal we love.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
Tips
- If you don't like hot sausage use mild.
- We've never used turkey sausage but give it a try if you want something leaner.
- We have tried other greens but they don't seem to taste as well as the kale in this recipe. Give others a try if you want maybe you'll like them.
- We have substituted all kinds of pasta for the orecchiette without any adverse effects on the recipe.
- Be careful, step 11 can be deceiving. It may look like there is still a lot of liquid left in the pot but there isn't, I've accidentally burned it but we ate it anyway.
- I always double the recipe because we love it so much.
Directions
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.