Spicy Sausage Orecchiette Pasta with Baby Kale

This pasta recipe is easy and amazing.  Orecchiette is in the shape of a ear, and the pasta shape cups little bites of sausage perfectly. The baby kale provide a nice refreshing bitterness to balance the heat and fat from the sausage.

Thank you Duy for this delicious recipe you got from the del.

4 large handfuls of Baby kale (from Costco)
2 hot Italian sausages (T.J.)
5 cloves garlic
1/2 cup chicken broth
2 large three finger pinches of shaved parm (T.J)
1/2 bag orecchiette pasta (T.J.)
1/2 tablespoon red chili flakes
Salt and Pepper to taste

Pair with Italian primitivo zinfandel from paso.

Instructions

Slice 4 cloves of garlic razor thin and saute in olive oil and along with the red pepper to infuse the oil.  Boil  the orchetta pasta 9 minutes of 75% of the recommended time to allow it to finish cooking in the pan. Add sausage crumbled into the pan and brown.  Take a paper towel and wipe up half of the oil.  Add kale into pan along with 1/2 cup chicken stock to cook down all flavors and until kale is slightly wilted.  Add orchetta pasta to pan.  Cook all together for 2 minutes.  Add 3 three finger pinches of shaved parmesan and toss.

 
Serve with an extra drizzle of EVOO, a slice of lemon, and top with some shaved parm.  Pair with a robust zinfandel to counteract the spicy sausage and you in for a treat!  TTT approved!