One-Pot Sausage, Kale, California Figs and White Bean Pasta

valleyfiggrowers@alkalyne.solutionsEntrees, Recipes

Mild Italian sausage can be substituted for the hot.

One-Pot Sausage, Kale, California Figs and White Bean Pasta

One pot sausage recipes make less mess. This One Pot Pasta with Kale, Figs & Sausage is a family favorite.
Servings 4 people


  • 2 
 tablespoons extra-virgin olive oil
  • 1 
 pound hot Italian sausage casings removed, sausage broken into 1/2-inch pieces
  • 1 
 onion chopped fine
  • 1 
 can cannellini beans rinsed (15-ounce)
  • 6 
 garlic cloves minced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/8 
 teaspoon red pepper flakes
  • 3 
 cups chicken broth
  • 1 1/4 
 cup water
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed and quartered
  • 8 
 ounces orecchiette 2 1/4 cups
  • 12 
 ounces kale stemmed and chopped
  • 1 
 ounce Pecorino Romano cheese grated (1/2 cup), plus extra for serving
  • Salt and pepper


  • Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until lightly browned all over, 5 to 7 minutes. Add onion and beans and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Stir in garlic, fennel seeds, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in broth and water and bring to boil. Stir in figs, orecchiette and half of kale. Cover, reduce heat to medium, and simmer for 4 minutes. Without stirring, place remaining kale on top of orecchiette. Cover and continue to cook until kale is just tender, about 4 minutes longer.
  • Stir to incorporate kale into orecchiette. Simmer, uncovered and stirring occasionally, until most liquid is absorbed and orecchiette is al dente, 3 to 6 minutes. Off heat, stir in Pecorino and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with extra Pecorino.


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