Spicy Orecchiette with Chicken Sausage and Kale

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  Pasta, Orecchiette, White, Dry(227g)
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  Olive oil(30g)

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

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  Turkey Breakfast Sausage(340g)
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  Butter(30g)
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  Garlic(120g)
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  Kale(227g)
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  Parmesan Cheese(60g)

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

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

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the orecchiette and cook according to package directions until al dente (usually 8–10 minutes). Before draining in a colander, reserve 1/3 cup of the starchy pasta water.
2. 2While the orecchiette cooks, slice the turkey breakfast sausage into 1/4-inch medallions.
3. 3Heat the olive oil in a large pot over medium heat. Add the sausage medallions and cook 5–7 minutes, stirring occasionally, until browned on both sides and cooked through (internal temperature 160°F).
4. 4Add the minced fresh garlic and salted butter to the pot with the sausage. Sauté for 1 minute over medium heat, stirring constantly, until fragrant.
5. 5Add the chopped kale and reserved pasta water to the pot. Reduce heat to medium-low and cook 2–3 minutes, stirring frequently, until the kale is completely wilted and tender. Use your spoon to scrape up any browned bits from the bottom of the pot as you stir.
6. 6Remove the pot from heat and stir in the drained orecchiette. If the mixture is still steaming heavily, let it cool for 3–5 minutes, stirring occasionally to release steam and prevent the cheese from melting.
7. 7Once the pasta is hot but no longer steaming, add the grated Parmesan, red pepper flakes, salt, and freshly ground black pepper. Stir until fully combined. Taste and adjust seasoning as needed.
8. 8Divide the spicy orecchiette evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.