Orecchiette with Sausage and KaleServes 4, with leftovers
1 pound orecchiette
3/4 pound smoked chorizo or andouille sausage
About 4 cups kale, mustard greens, or another hearty green, torn into bite-sized shreds
1/2 cup chicken broth
1/2 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 1/2 cup of the pasta water. Return the pasta to the pot and set aside.
Meanwhile, slice the sausage on the diagonal into 1/2 inch 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 1/2 cup of pasta water into the cooked pasta. Serve!
(Images: Faith Durand)