Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
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2 tablespoons olive oil
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1/2 onion, diced
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salt to taste
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8 ounces spicy Italian sausages, casings removed
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3 1/2 cups low-sodium* chicken broth, divided, or as needed (see note)
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1 1/4 cups shells or orecchiette pasta, or more to taste
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1/2 cup roughly chopped kale, or to taste
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1/4 cup finely grated Parmigiano-Reggiano cheese, or to
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taste
Instructions
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- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- T
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir kale into pasta-sausage mixture until it wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
- *Note: because of the sodium already in the sausage, make sure broth is low-sodium.
