Cook the sausage: While the pasta cooks, add the Italian sausage in small chunks to a large skillet over medium heat. Cook, letting the sausage render out fat, for 6-7 minutes, stirring occasionally, until the sausage is cooked through.

At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.

Add kale, shallot, and garlic: Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.

Add cooked orecchiette and pasta water: Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.

Serve pasta in shallow bowls garnished with crispy breadcrumb topper.

Store leftovers in the fridge for 5-6 days. Reheat in the microwave with a splash of water or over the stove in a skillet on medium-high heat.

Want to get more Omega 3’s? For vegans, it is as easy as eating more flax and walnuts. And other moderate sources of omega 3’s include beans like kidney and pinto, spinach, winter squash and broccoli. As well as other oils.

Always add walnut and flax oils to recipes at cold or room temperature – you don’t want to heat them as cooking can destroy the omega fatty acids. So if you plan on baking this hummus or warming it in your oven you might want to use a super low temperature and bake for a longer period of time to help preserve the omegas.

I’ve replaced my usual olive oil ingredient with a mix of walnut and flax oils And I’ve tossed in a few omega-3 rich raw walnuts too. But you can use EVOO if need be.

Party Food. I love serving this dip is a big bowl, it looks so pretty and inviting. And this hummus is super delicious and perfect for a big bowl party dip!

Cook Tricks Of Sausage
3 Cook the sausage: While the pasta cooks, add the Italian sausage in small chunks to a large skillet over medium heat. Cook, letting the sausage render out fat, for 6-7 minutes, stirring occasionally, until the sausage is cooked through.

At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.

Add kale, shallot, and garlic: Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.

Add cooked orecchiette and pasta water: Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.

Serve pasta in shallow bowls garnished with crispy breadcrumb topper.

Store leftovers in the fridge for 5-6 days. Reheat in the microwave with a splash of water or over the stove in a skillet on medium-high heat.