One Pot Orecchiette Pasta with Chicken Sausage, Brussels Sprouts and Kale

One Pot Orecchiette Pasta with Chicken Sausage, Brussels Sprouts and Kale

  • 1 lb orecchiette

  • 1/2 lb Italian chicken sausage

  • 1 shallot, minced

  • 4 cloves garlic, minced

  • kosher salt

  • 1/2 lb Brussels sprouts

  • 1/2 bunch kale, rib removed and finely chopped

  • Juice and zest of 1 lemon

  • Red pepper flakes

  • 1 Tbs. butter

  • 1/3 cup chicken stock

  • 1/4 cup Parmesan cheese

Cook pasta according to packaging instructions and set aside.

In a large saute pan add 1 tablespoon olive oil and brown the sausage, making sure to mash any large clumps. Remove from the pan.

In the same pan add another tablespoon olive oil. Add thee shallot, garlic, and large pinch of salt and cook for 30 seconds. Add the Brussels sprouts, kale, lemon zest and juice, pinch of red pepper flakes, butter, and stock, and cook covered until the Brussels sprouts are soft and the kale is wilted. Fold in the Parmesan cheese and orecchiette and toss well.

Taste for salt and pepper and serve with more Parmesan cheese, lemon zest, and red pepper flakes.

Makes about 4 servings.

Amanda FredericksonComment