Remember those stovetop beans we made a few weeks back - they make the perfect addition to this Sausage Kale and Bean Pasta, it is a great twist on sausage and leek orecchiette!
I know what you might be thinking, beans in pasta? Gaby are you ok? Yup. Sure am. I'm having a moment with beans. I've been making them on the stovetop and in my instant pot, and I can't get enough. They've been making appearances recently in bowls, salads, or just as a side dish! Bottom line, I can't get enough!
Next time you make a big pot of beans and want to use them in various recipes to switch things up, this Sausage Kale and Bean Pasta should be top of your list! The flavors work perfectly together, the textures make it exciting and if you happen to have leftovers, you're in luck!! The longer these flavors hang out together (a few days in the fridge) the better everything tastes!
Sausage Kale and Bean Pasta
Ingredients
- 8 ounces orecchiette pasta
- 2 tablespoons olive oil
- ¾ pound sweet Italian chicken sausage, removed from casings
- 1 yellow onion, small dice
- 6 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, crushed or chopped
- ½ teaspoon red pepper flakes
- kosher salt and freshly cracked black pepper
- 1 bunch Tuscan kale, washed, ribs removed and torn into 2 in pieces
- 1 cup dry white wine
- 2 cups stove top beans (linked)
- 2 teaspoons red wine vinegar (or lemon juice)
- 1 cup freshly grated parmesan
Instructions
- Cook the pasta according to package directions. Reserve ½ cup pasta water before draining.
- Heat the olive oil in a large skillet over medium high heat, once hot add sausage and with a wooden spoon break into pieces. Cook the sausage for 6-7 minutes then add onions and cook an additional 5 minutes until translucent. Add garlic and spices, cook for 1-2 minutes more until fragrant.
- Add wine and scrape up and brown bits in the pan. While the wine bubbles, add the kale and stir to combine. Cover the skillet and cook until the kale just begins to wilt, 2-3 minutes.
- Remove lid and allow the wine to reduce until almost dry, drop the heat to medium and add pasta, cooked stovetop beans and reserved pasta water. Cook for 5 minutes and stir to combine.
- Stir in red wine vinegar, season with salt and pepper and toss in a handful of parmesan, stir to combine and serve.
Soooooo delicious! Another perfect wgc recipe for our regular dinner rotation. Chefs kiss!
I made this today and would like to freeze for a sick friend. What would be the best way to reheat?
I would let it thaw for a while in the fridge or counter and then re-heat with a little stock or water in a non-stick skillet
I made this last night - huge hit. Total comfort food. The cup of wine gives it a unique flavor but not boozy. I used hot Italian sausage and fusili pasta because that’s what I had, but otherwise followed the recipe exactly. This will definitely be on the weeknight rotation.
Sounds so good. Making tomorrow. For the stovetop beans, what kind of beans do you suggest? Does it matter?
whatever you love!! I use basically everything
Great recipe - easy and delicious! I didn't have kale so I used spinach instead.
Dinner tonight! Really, really yummy.
What a great twist using the beans on pasta. We love anything with beans!!