Sausage Kale Orecchiette

Not a fan of kale? You will be after this recipe. The key is getting a nice layer of fond, this is where your sauce's depth comes from when you deglaze the pan. The kale adds some nice texture and color for this mouth-watering dish. Orecchiette (or shells) works like a little spoon, holding pockets of sausage, kale, and sauce to make every bite flavorful. Pair with a crisp, acidic white wine.
Sausage Kale Orecchiette 

Serves 2
Prep: 10 min
Cook: 20 min 
    
Ingredients

1 9 oz bag fresh orecchiette (conchiglie also works)
3-4 Italian sausages
3-4 cups shredded kale, stalks removed
2 garlic cloves, minced
2 tbsp tomato paste
6-7 fl oz (150-200ml) dry white wine 
1 tsp red chili flakes (add more if desired)
1 tsp caraway/fennel seeds (optional)
Salt and pepper to taste
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To Finish
Grated Parmesan, to your hearts' content

Method

  1. While your water is coming to a boil, heat a skillet (preferably not nonstick) over medium-high heat with a splash of olive oil. 
  2. Decase the sausage and tear into small chunks, adding to the skillet. Brown sausage, stirring occasionally to prevent too much sticking, roughly 4-6 minutes, adding the garlic for the last minute.
  3. Deglaze the pan with the wine, making sure to scrape up all the fond (bits on the bottom of the pan). Stir in tomato paste, chili and caraway/fennel seeds. Simmer for 10 minutes or until the sauce thickens, adding the kale for the final 2 minutes. Remove from heat.
  4. Drain pasta, reserving a ladle-full of pasta water. Stir pasta into sauce along with half a ladle of the pasta water. Stir to ensure all the pasta is coated in the sauce.
  5. Dish up, grating the desired amount of Parmesan on top.