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

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

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

Course: Entrees

Keyword: one pot pasta, one pot sausage recipes

Servings: people

Calories: 850kcal

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.

Valley Fig Growers is a proud sponsor of Cook's Country TV.