Orecchiette with Sausage and Greens
Pasta was a favorite of this cohort, so we often enjoyed pasta recipes throughout the last month of the program. This recipe was a popular hit and gave everyone a new appreciation for kale and exposure to a new pasta and a new cheese. Enjoy!
These recipes are “tried and true” favorites from the Root kitchen. Give it a try - let us know what you think!
Orecchiette with Sausage and Greens
Ingredients:
Bolognese
1/2 lb Orecchiette pasta
1/2 lb of Sausage
1 Tbsp Chopped garlic
4 cups Kale, de-stemmed and chopped
1 cup Pomodoro Sauce, prepared
2 oz Mascarpone Cheese
Kosher salt, as needed
Ground black pepper, for garnish
Instructions:
Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then prepare your dish.
Cook your pasta: over high heat, bring a pot of water to a boil, salt, and top with canola oil. Boil according to directions, drain and shock. Save some pasta water. Reserve until ready to use.
In a large saute pan over high heat, brown your sausage. Remove fully cooked meat crumbles from the pan, but save the pan. Reserve meat till ready to finish the dish.
Drain most of the pork fat, excepting 1 Tbsp. Add garlic and saute for 30 seconds, do not brown or burn. Deglaze pan with a little pasta water. Add pomodoro sauce and kale and bring to a boil, cook until the kale is wilted and reduced. Taste sauce for texture and flavor.
To finish the dish, fold in mascarpone cheese. When fully melted and emulsified into the sauce, saute with pasta and sausage until the sauce sticks to the noodles. Pour into serving dish. Garnish with ground black pepper.
