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
tablespoons extra-virgin olive oil
pound hot Italian sausage casings removed, sausage broken into 1/2-inch pieces
onion chopped fine
can cannellini beans rinsed (15-ounce)
garlic cloves minced
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried oregano
teaspoon red pepper flakes
cups chicken broth
- 1 1/4
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and quartered
ounces orecchiette 2 1/4 cups
ounces kale stemmed and chopped
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.
Calories: 850kcal | Carbohydrates: 75g | Protein: 37g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 1838mg | Potassium: 1059mg | Fiber: 8g | Sugar: 5g | Vitamin A: 8560IU | Vitamin C: 120.4mg | Calcium: 338mg | Iron: 6.4mg