Spicy Orecchiette with Chicken Sausage and Kale

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  8 oz Pasta, Orecchiette, White, Dry
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  12 oz Turkey Breakfast Sausage
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  2 tbsp Butter
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  2 Garlic(6g)
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  8 oz Kale
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp Red pepper flakes
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  1 1 pinch salt ($0.02)
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  freshly cracked pepper to taste ($0.05)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add a pinch of salt, then add the orecchiette and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally. Before draining, reserve 1/3 cup of starchy pasta water, then drain the pasta in a colander.
2. 2While the pasta cooks, slice the chicken sausage into 1/4-inch medallions.
3. 3Heat the olive oil in a large skillet over medium-high heat. Add the sausage medallions and cook 5–7 minutes, stirring occasionally, until browned on both sides and cooked through (internal temperature 165°F).
4. 4Reduce heat to medium. Add the butter and minced garlic to the skillet with the sausage. Sauté for 1 minute, stirring constantly, until the garlic is fragrant and the butter is melted.
5. 5Add the chopped kale and the reserved pasta water to the skillet. Cook 2–3 minutes, stirring frequently, until the kale is fully wilted and tender, scraping up any browned bits from the bottom of the pan.
6. 6Remove the skillet from heat. Add the drained orecchiette, grated Parmesan, crushed red pepper, and freshly cracked pepper. Toss everything together until evenly coated and combined. Taste and adjust seasoning as needed.
7. 7Divide evenly into 4 airtight meal-prep containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.