Pasta with Baby Kale, Turkey Sausage, Garlic and Zucchini

30 minutes Yield: 4 servings
VG
Ingredients
  • 1/2 cup olive oil
  • 2 linke fresh turkey sausage (hot or sweet, personal preference!)
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fennel seeds, lightly crushed
  • 1 teaspoon red pepper flakes
  • 1 clamshell Bowery Baby Kale
  • 1 medium zucchini or summer sqaush, cut into 1/2 inch chunks
  • 1 lb orecchiette, mezze rigatoni, or other short pasta
  • 1 cup grated pecorino romano, plus more for serving
  • 2 tablespoons unsalted butter
Preparation
  1. Set a large pot of salted water over high heat to boil.
  2. Meanwhile, heat a dutch oven or heavy bottomed, high-sided skillet over medium heat, and add in a drizzle of the olive oil. Once hot, add in the turkey sausage, and immediately break it up with a spatula. Once broken up, let it brown on the underside for 2 minutes before moving it around to finish cooking. Make sure it is in bite sized pieces, then use a slotted spoon to remove it from the pan to a medium bowl.
  3. In the same pan, add in half of the remaining olive oil. Once shimmering, add in the sliced garlic. Cook until fragrant, then add in the fennel seeds and red pepper flakes. Cook for another minute, then add in the Bowery Baby Kale. Season with salt and pepper. Cook until just wilted, then remove everything and add it to the bowl with the sausage.
  4. Once your water is boiling, drop in your pasta. Cook 2 minutes shy of what the package says is al dente, saving 2 cups of pasta water before draining.
  5. Pour the remaining olive oil into the pan, and once hot, add in the zucchini. Season with salt and pepper, and saute until slightly softened, and browned in spots.
  6. Add the sausage and baby kale back to the dutch oven, along with the cooked pasta. Lower the heat to medium-low. Stir to combine, and add in ½ a cup of pasta water. Slowly begin to sprinkle in the pecorino, incorporating it into the pasta water and olive oil sauce that has begun to emulsify before adding more. Add in the butter and stir vigorously until it is melted and the sauce is glossy. Taste for seasoning, and adjust as needed. Serve hot with more pecorino on top.