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!


Orecchiette mit Chicorée und Tomaten

Von Pasta kann man nie genug kriegen, oder? Unsere kleinen Orecchiette landen bei diesem Rezept mit knackig-herbstlichem Chicorée, fruchtigen Tomaten ...

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Posted by: ghost21 on Category: Pasta

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