Easy Pasta Dinner

As I have mentioned in previous posts, I am not a huge fan of pasta. But come winter time, when produce is minimal, it can be a lifesaver. I love the combination of the kale, chickpeas and chicken sausage. I prefer to buy Applegate Organic chicken sausage- the sweet Italian sausage works well with this recipe. I hope you and your family enjoy~

Orecciette with kale, chickpeas & chicken sausage

serves 6

1 lb. orecciette

1 tbsp. olive oil

1 tsp. garlic, minced

1/2 tsp. red pepper flakes

1/2 cup chicken or vegetable broth

2 bunches dinosaur kale, stems removed and leaves cut into 1-inch pieces

salt and pepper

3/4 lb. chicken sausage, sliced into 1/2 inch slices

1 1/2 cups canned chickpeas, rinsed and drained

1/4 cup grated hard cheese, such as Parmesan

Bring a large pot of salted water to boil over high heat. Add the orecciette and cook until al dente, 10-12 minutes or according to the directions. Reserve 1 cup of cooking water and drain the pasta.

While the pasta is cooking, in a large frying pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. Stir in the broth, kale and a pinch of salt. Raise the heat to high, cover the pan, and cook until he kale wilt 1-2 minutes. Remove the cover and add the sausage. Continue cooking until the leaves are tender and the liquid has evaporated, 3-4 minutes more. Stir in the chickpeas and cook until heated through, about 2 minutes.

Add the orecciette to the kale an stir to combine. Stir in 1/2 cup of the pasta water to moisten the mixture, adding more if needed. Transfer the pasta to a serving dish and top with the cheese. Serve right away!