Sausage Kale And White Bean Pasta Food

SAUSAGE, KALE AND WHITE BEAN PASTA

Steps:

• Cook pasta according to package instructions, reserving 1 cup of the starching cooking water.
• While the pasta is cooking, head a deep skillet over medium-high heat and spray with cooking spray. Remove sausage from casings and add to the pan. Use a wooden spoon to break the sausage down into bite-sized pieces and cook until browned, about 8-10 minutes.
• Add garlic to the sausage and heat for 30 seconds to release flavor. Stir in kale to the pot along with 1/2 cup of the starching cooking liquid reserved from the pasta. Cover pan with a lid to quickly wilt the kale.
• Stir in the cooked pasta, white beans, olive oil and parmesan cheese. Check for seasoning and add salt and pepper to taste.

SAUSAGE KALE AND BEAN PASTA

Steps:

• Cook the pasta according to package directions. Reserve 1/2 cup pasta water before draining.
• Heat the olive oil in a large skillet over medium high heat, once hot add sausage and with a wooden spoon break into pieces. Cook the sausage for 6-7 minutes then add onions and cook an additional 5 minutes until translucent. Add garlic and spices, cook for 1-2 minutes more until fragrant.
• Add wine and scrape up and brown bits in the pan. While the wine bubbles, add the kale and stir to combine. Cover the skillet and cook until the kale just begins to wilt, 2-3 minutes.
• Remove lid and allow the wine to reduce until almost dry, drop the heat to medium and add pasta, cooked stovetop beans and reserved pasta water. Cook for 5 minutes and stir to combine.
• Stir in red wine vinegar, season with salt and pepper and toss in a handful of parmesan, stir to combine and serve.

SAUSAGE, KALE, AND WHITE BEAN PASTA TOSS

Steps:

• Cook the pasta according to package directions. Just before draining, reserve 1/2 cup of the starchy cooking water.
• In a large skillet over medium heat, add 1 tablespoon of the oil and swirl to coat the pan. Add the sausage and season it with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. Cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Using a slotted spoon, remove the sausage from the pan and set aside.
• Add the onions, garlic, beans, sage, 1 tablespoon of the parsley, the remaining teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Saute until very fragrant, about 2 minutes. Deglaze the pan with the chicken stock, scraping to remove any brown bits from the bottom.
• Transfer half of the bean and stock mixture to a blender and puree until smooth. Return the mixture to the pan and cook until the sauce is slightly thickened, about 5 minutes.
• Return the sausage to the pan along with the cooked pasta, kale, and 1/4 cup of the parmesan. Toss, adding a few tablespoons of the reserved pasta water at a time, until the kale is wilted and the sauce clings to the pasta. Season to taste with additional salt and pepper if necessary.
• Divide the pasta among plates and garnish with the remaining olive oil, parmesan, and parsley.

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE

Steps:

• Cook the pasta according to the directions on the package.
• Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
• Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
• Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
• Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
• Divide among 4 pasta bowls and top with Parmesan cheese.