Pasta with Sausage Kale and White Beans
Pasta with Sausage Kale and White Beans Recipe
This is a one-pot pasta loaded with tender bites of browned sausage, hearty kale, and creamy cannellini beans.
To streamline the recipe, rather than boil the pasta separately or remove the sausage from the pot once it had browned, use the same pot and build the flavor in layers, allowing the addition of each component to form a creamy sauce that tied the dish together.
After brownning the sausage, add chopped onion and a can of cannellini beans and cooked them alongside the meat. Some of the beans broke down, creating an effortlessly creamy sauce, and those that held their shape absorbed lots of meaty taste. To boost the sausage’s robust seasoning, stir in minced garlic, fennel seeds, oregano, and red pepper flakes, bloom.ing their flavors in the hearty base.
When it comes to the pasta, orecchiette’s ear-like shape promised to trap the sauce without getting too entwined with the kale. Add the orecchiette along with both water and chicken broth and brought the mixture to a simmer. Incorporating the chopped kale in stages worked best, as adding it all at once caused the pasta to cook unevenly by forming an unwanted insulating barrier around the orecchiette. Plus, the longer-cooked kale blended into the sauce, while the kale added later contributed nice texture.
You can substitute 8 ounces of other pasta shapes for the orecchiette; however, the cup amounts will vary as follows: 2 1/2 cups for ziti penne, and campanelle; 3 cups for medium shells; and 3 1/4 cups for farfalle.
Pasta with Sausage, Kale, and White Beans
SERVES 4 TOTAL TIME: 1 HOUR
Heat 1 tablespoon oil in Dutch oven over an medium-high heat until just smoking. Add Pe sausage and cook, breaking meat into .-inch pieces, until lightly browned, 5 to 7 minutes.
Stir in onion and beans and cook until onion Ca is softened, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.
Stir in broth and water, increase heat to high, and bring to boil. Stir in pasta and half of kale. Cover, reduce heat to medium, and simmer vigorously for 4 minutes. Place remaining kale in pot without stirring, cover, and cook until kale is just tender, about 4 minutes . Stir to incorporate kale and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and pasta is tender, 3 to 6 minutes.
Off heat, stir in Pecarino and remain.ing 1 tablespoon oil. Season with salt and pepper to taste; serve, passing extra Pecarino separately.
You can substitute 8 ounces of other pasta shapes for the orecchiette; however, the cup amounts will vary as follows: 2. cups for ziti, penne, and campanelle; 3 cups for medium shells; and 3 . cups for farfalle.
Pasta with Sausage, Kale, and White Beans SERVES 4 TOTAL TIME: 1 HOUR
Pasta with Sausage Kale and White Beans Recipe Ingredients
2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
1 (15-ounce) can cannellini beans, rinsed
6 garlic cloves, minced cc +
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried to
1/2 teaspoon fennel seeds
1/8 teaspoon red pepper flake s an
3 cups chicken broth
1 cup water
The Importance of Rinsing The Beans
Canned beans are made by pressure-cooking dried beans directly in the can with water, salt, and preservatives. As the beans cook, starches and proteins leach into the liquid, thickening it. Rinsing makes the beans brighter in flavor and less pasty.