(45 minutes)
Orecchiette (1lb)
Italian Sausage (6 sweet)
Kale
Yellow Onion (2 large)
Tomato Paste (1 can)
Beef Broth (16-32 oz)
salt
pepper
oregano
garlic
olive oil
butter
Boil pot of water to make orecchiette.
Chop kale into small pieces.
Chop onion into small pieces.
Take the sausage out of its casing.
In a pot, add a bit of olive oil, then add fresh garlic and the onions. Season with salt, pepper and oregano and sauté for 3 minutes.
While onions are sautéing, in a food processor or blender, finely chop the kale into very small pieces.
Once onions are sautéed, add the kale and mix around. Season with salt and pepper. Then add the de-cased sausage into the pot and chop into very small pieces while stirring and cooking.
Once the sausage is cooked through, add the tomato paste and mix around. Once the tomato paste is full mixed in, add the beef broth. (16 oz for a chunkier sauce, 32 oz for a thinner sauce).
Let everything simmer together for 10-15min at least. Add 1/2 tablespoon of butter right before you are about to serve, let it melt and simmer for 1-2 min in the pot.
While you are letting it simmer, throw the orecchiette in the boiling water and cook.
Mix pasta and sauce together, serve and enjoy!
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