October 30, 2013

Do you ear what I ear?

I've always found it amusing that orecchiette means "little ears." Many humans (and dogs) actually do eat pig's ears, so I guess it's not such a foreign concept. But I digress.

I'm in "lobe" with a pasta dish—orecchiette with sausage and kale. I often order this sort of dish at Italian restaurants, but recently, I found myself craving it at home...so I made it.

Turns out that it's super easy to create this lip-smacking, comforting meal, with a little help from your pantry.


Orecchiette With Sausage and Kale
Ingredients
1 small to medium-sized onion, minced
1 clove of garlic, minced
2 tomatoes, chopped
1 to 2 cups chopped kale (or broccoli rabe)
12 oz. Italian chicken sausage (i.e. Al Fresco)
2 tbsp. pesto (from a jar is fine)
8 oz. dried orecchiette
Olive oil, red pepper flakes, salt and pepper to taste

Preparation
Drizzle a large saucepan with extra virgin olive oil. Cook the onion and garlic for approx. 5 minutes over medium heat.

While that's cooking, fill a large pot with water and bring to a boil.

Add the tomatoes and kale to onion and garlic in the saucepan. Chop up the sausage and throw it in with your veggies. Stir until kale is wilted.

Meanwhile, cook the pasta to al dente (taste as you go) and drain. Add the drained pasta to the saucepan along with the pesto and seasonings (red pepper flakes, salt and pepper). Stir and serve immediately.