adapted from


  • 1 pound orecchiette
  • 3/4 pound sausage meat
  • Olive oil
  • About 4 cups kale, mustard greens, or another hearty green, torn into bite-sized shreds
  • 1/2 cup chicken broth
  • 1/2 cup toasted pine-nuts
  • 1 cup shredded Parmesan or Pecorino


  1. Heat a large pot of salted water to boiling and cook the pasta according to package directions. When tender, drain and reserve 1/2 cup of the pasta water. Return the pasta to the pot and set aside.
  2. Meanwhile, heat a large sauté pan over medium high heat with a drizzle of olive oil. When hot, add the sausage and cook until well-browned.
  3. Shove the browned sausage to the side and add the kale. Pour the chicken broth in, cover, and cook for about 8 minutes, or until the kale is wilted and tender.
  4. Mix the kale, sausage, pine-nuts, cheese, and reserved 1/2 cup of pasta water into the cooked pasta. Serve!