While at the grocery store this weekend I found a new (i think, well I’ve never seen it before) chicken sausage. I always use this brand for Italian sausage, I love the flavors! As soon as I saw the Cheese & Garlic Chicken Sausage I wanted to use it in some sort of pasta dish. Then I thought, hmm, its been a lonnnggg time since i’ve made cavatelli and to add some good for you hearty greens… lets throw in some kale! If you haven’t had kale before you should give it a try! Its a very hearty green, it keeps its structure when cooked, it is FULL of fiber and vitamin k, c & a!!! “Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw”(webmd.com).
1 pkg chicken sausage (5 links)
2- 13 oz pkg cavatelli pasta (in the frozen section)
1 small bunch kale, rough chopped
6 cloves garlic, sliced
3 cups vegetable broth
olive oilIn a large pan, over medium high heat, add a drizzle of olive oil. Add the sausage links and brown on each side, about 3 minutes a side. Do not worry if it isn’t cooked through, it will finish cooking in a bit. Remove from the pan and once cooled enough to handle, slice into rounds and set aside.
In the same pan, over medium low heat, add another drizzle of olive oil and add the garlic and kale. Once the garlic is lightly golden add in the broth. Simmer for 15 minutes.
*i used my homemade broth, so the little orange bits in there are carrots from my broth*
While that is simmering go ahead and cook the pasta. I cooked mine in the pot of boiling water for only 4 minutes then drain it. I finish cooking it in the pan with the kale and sausage so they absorb the delicious flavors.
Once the kale has simmered for 15-20 minutes go ahead and add the sausage back in and let simmer for another 5 minutes.
Toss the cavatelli in and let cook for another 2-3 minutes. Sprinkle some grated pecorino over top and enjoy!
*this is my original recipe*