Sausage Kale and Bean Pasta
This incredibly flavorful Sausage Kale and Bean Pasta might sound a little funny with beans in pasta - but it's a game changer!
Servings: 4 people
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.
Notes
Adding beans makes this a one-pot meal with bonus protein!
Nutrition
Calories: 744kcal | Carbohydrates: 78g | Protein: 37g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 1339mg | Potassium: 712mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3853IU | Vitamin C: 35mg | Calcium: 374mg | Iron: 5mg