Well, November brought with it my first nasty cold of the season. Literally. My birthday was Halloween and I woke up on Monday morning with a full-blown head cold. Luckily I had the day off anyway, though I had anticipated it involving activity rather than naps and tea. Though I am a coffee girl through and through, I did find a tea that I LOVE.
After days of tea and soup, naps and rest, I’m feeling much better. I was feeling so much better in fact, I welcomed the idea of dinner and a movie. And with Sweet Italian Turkey Sausage thawing, I knew what a portion of dinner would be. Then I stumbled upon this recipe. It sounded absolutely perfect; hearty, warm and a nice change from soup. (even though the pumpkin soup was super yummy!)
Sausage, Chickpea & Kale Pasta (adapted from Bitchin’ Camero)
I started by removing the sausages from their casings. This was 8 links of sausage. When it was cooked through, I removed it from the heat and drained it. Set aside, I warmed my pan to medium-high heat. I also started my water to boil for the pasta. I then added about 2 TBSP extra virgin olive oil and about 4 cloves minced garlic to warmed pan. Soon after I added back in the sausage and the chickpeas and cooked until they both started to brown (about 8-10) minutes. Meanwhile, I Then in the pan went one can of fire roasted tomatoes (not drained) and about 6 cups chopped kale. Once the kale was mostly wilted, I added in the pasta (drained). I mixed everything together and kept stirring until the kale was wilted. I served it with grated parmesan on top.
- 1/2 box whole wheat pasta (I used penne)
- 2 tbsp olive oil
- 1 15 oz. can of chickpeas, drained and rinsed
- 8 links Sweet Italian Turkey Sausage (removed from casings)
- 1 15 oz. can fire-roasted diced tomatoes
- 4 cloves garlic, minced
- 6 cups chopped kale (washed, stems removed)
Pecorino or Parmesan cheese for grating.