What you need:
- 4 cups chicken broth
- 1 Tbsp. olive oil
- 1/2 medium sweet yellow onion, diced
- 1 lb. mild Italian sausage
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. fennel seeds, crushed
- Pinch of crushed red pepper flakes, to taste
- 3 cloves minced garlic
- 1 1/2 cups orecchiette or shell pasta
- Salt and pepper to taste
- 2 1/2 cups kale, chopped
- Shaved Parmesan
Directions:
- In a large deep skillet, heat olive oil over medium heat. Add onion and cook for 5 to 6 minutes or until soft and golden, stirring occasionally.
- Add sausage with basil, oregano, fennel seeds, and crushed red pepper flakes. Stir and cook until sausage has browned, for about 3 to 4 minutes.
- Add minced garlic and cook for 1 more minute.
- Add 1 1/2 cups chicken broth and bring to a boil. Scrape the bottom of the pan to get all the little browned bits.
- Then add pasta and cook and stir until cooked through, about 15 minutes. Add more broth when the liquid has absorbed.
- Season with salt and pepper to taste.
- Add kale and cook for 1 to 2 minutes or until it wilts.
- Serve topped with shaved Parmesan.
Recipe from For the Love of Cooking
Posted on Fantastical Sharing of Recipes