ORECCHIETTE WITH SAUSAGE AND KALE

Serves 4, with leftovers

1lb. orecchiette

¾ lb. smoked chorizo or andouille sausage

Olive oil

About 4 cups kale or other hearty green, torn into bite-sized shreds

½ cup chicken broth

½ cup toasted pine-nuts

1 cup shredded Parmesan or Pecorino

Heat a large pot of salted water to boiling and cook the pasta according to package directions. When tender, drain and reserve ½ cup of the pasta water. Return the pasta to the pot and set aside.

Meanwhile, slice the sausage on the diagonal into 1cm slices. Heat a large sauté pan over medium high heat with a drizzle of olive oil. When hot, add the sausage and cook for about 5 minutes on each side, or until well-browned.

Shove the browned sausage to the side and add the kale. Pour the chicken broth in, cover, and cook for about 8 minutes, or until the kale is wilted and tender.

Mix the kale, sausage, pine-nuts, cheese, and reserved ½ cup of pasta water into the cooked pasta. Serve!