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Orecchiette with Greens and Sausage
½ lb. orecchiette pasta or other short cut pasta like shells
¾ lb. Italian sausage, casing removed
1 bunch kale, stems removed and chopped into bite sized pieces
1 large broccoli crown, chopped into bite sized pieces
olive oil
salt
chili flake
2-3 large garlic cloves, thinly sliced
½ c. white wine
chicken broth or pasta water, as needed
Directions:
Boil water for pasta. In a separate pot, brown sausage and remove. (If there is too much grease, remove some).
Drop pasta in to cook. Meanwhile, heat sliced garlic and a good pinch of chili flake, and cook for about 1-2 minutes, careful not to burn garlic. Deglaze with wine or broth, scraping up any brown bits from the bottom of the pan. Add kale and broccoli pieces with a pinch of salt, toss to coat, then cover to cook for a couple minutes. Check for vegetable tenderness, adding more liquid if necessary. Stir and cover again for a couple minutes.
Add pasta to the pot and combine with vegetables. Add a drizzle of extra virgin olive oil and additional chili flake. Top with grated cheese, if desired. Serves 2-4.