One-Pot Orecchitte with Sausage, Kale, and White Beans

When I work late it's often difficult to get dinner on the table at a decent time.  By prepping the vegetables the night before, you can have this fast, hearty and healthy meal on the table in about 30 minutes.  Also, there are not many dishes to wash after dinner is done!  I served this dish with the Easy Parmesan Knots. 

Orecchitte is a small pasta meaning ''little ears".  I used Cavatappi pasta since the store I was at didn't carry the Orecchitte.

2 TBS extra-virgin olive oil
1 pound hot Italian sausage, casings removed, sausage broken into 1/2 inch pieces.  (I used a mild sausage)
1 white onion chopped fine (about 1 cup)
1 (15 ounce) can cannellini beans, rinsed (I used 2 cans)
6 garlic cloves, minced
1/2 tsp fennel seeds (I omitted)
1/2 tsp dried oregano
1/4 tsp red pepper flakes
3 cups low-sodium chicken broth
1 cup water
1/2 pound orecchitte pasta  
12 ounces kale, stemmed and cut into 1/2 inch pieces
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Salt and pepper

Heat 1 TBS oil in Dutch oven over medium-high heat until just smoking.  Add sausage and cook, stirring occasionally, until lightly browned, 5-7 minutes.

Add onion and beans and cook, stirring occasionally, until onion is browned, about 5 minutes.  Stir in garlic, fennel, oregano, and pepper flakes and cook until fragrant, about 30 seconds.  Stir in broth and water and bring to a boil.  Stir in pasta and half of kale.  Reduce heat to medium, cover, and simmer until pasta begins to soften, about 4 minutes.  Without stirring, add remaining kale on top of pasta.  Cover, and continue to cook until pasta and kale are just tender, about 4 minutes longer.

Uncover and stir kale into pasta.  Simmer, uncovered and stir occasionally, until most liquid is absorbed, 3 to 5 minutes.  Off heat, stir in Pecorino and remaining 1 tablespoon oil.  Season with salt and pepper to taste.  Serve with extra Pecorino cheese.

Source:  Cook's Country

Janice