Description
This Orcchiette Pasta Dish is full of Al Fresco Chicken Sausage and Kale! This recipe is easy-to-follow that comes out comforting and delicious.
Ingredients
Scale
- 2 tbsp. olive oil
- 1 bundle of kale, rough chop
- 1 leek, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 6 Al Fresco Chicken & Apple Sausage links, sliced
- 16 oz. Orecchiette Pasta, cooked al dente
- 2 c. heavy cream
- 8 oz. Parmesan Cheese, freshly shredded
- ½ lemon, freshly squeezed
- 1 tsp. pepper
Instructions
- Dice the stalk of the leek only (cut the root and the very base of the leaves) slice the stalk in half and chop the leek. Place the chopped leek into cold water so the sand can be removed thoroughly. Shake the leeks to be sure the sand and debris are removed. Use a slotted spoon to remove the leeks and place on a plate lined with paper towel. Blot the leeks to remove the excess moisture. Also, chop the kale by removing the main vein of each stem and rough chop the kale and set aside.
- In a large sauté pan, heat the olive oil on medium heat. Add the leeks and sauté for 2-3 minutes until softened. Add the kale and sauté until the kale has wilted, about 5 minutes; and add the minced garlic and cook for about 2 until garlic is fragrant. Remove from heat. In a separate sauté pan, heat olive oil on medium high heat and cook the sliced sausages for 2-3 minutes on each side. Join the sausages with the kale mixture and stir and turn on low heat.
- In a small sauce pot, heat the cream on low and add the fresh parmesan cheese. Stir until the parmesan has melted. Add the Orecchiette Pasta, the cheese sauce to the kale and sausage mixture, and toss all ingredients to combine. Squeeze the lemon juice and pepper over the pasta and sprinkle with more cheese, if desired, and serve. Add salt to desired taste.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner