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Hearty Toasted Farro Cavattapi with Spicy Pork Sausage & Kale

Curious toasted farro cavattapi with spicy Italian pork sausage, wilted kale and a hearty and aromatic volute style sauce.
Difficulty: Easy
Time: 35-40 min
Calories: 735 Fat: 13g Carbs: 68g Protein: 22g

FARRO! Dumpling and strand is one of our favorite partners- a local noodle company that makes exceptionally curious pasta from pretty much anything they can get their hands on! The experience of cooking fresh noodles at home is made easy on this dish!  It is fun, familiar, flavorful and elegant! A truly restaurant quality meal to make in your home!

Ingredients
Vegetable Broth Base
White Wine
Red onion
Garlic
Baby kale
Mild Italian sausage
Parmesan
Butter
Featured Ingredient Partners:
Toasted Farro Cavattappi: Dumpling & Strand - Minneapolis, MN
baby kale: Harmony Valley Farm

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Julienne To slice into thin strips about the size of matchsticks.
Emulsify To mix liquids together, that are normally incapable of mixing, so that they remain suspended in an emulsion.

What you need

Medium pot

Medium, tall sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Peel, then julienne red onion. Mince of grate garlic. Dissolve vegetable broth base in 2 cups warm water. Remove Italian sausage from package; rinse and pat dry.

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Step 2: COOK ITALIAN SAUSAGE

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Add Italian sausage and a pinch of salt and pepper. Cook - breaking apart with a spoon or spatula - until done, about 5-8 min. USDA recommends cooking pork sausage to an internal temperature 145ºF.

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Step 3: SAUTÉ AROMATICS

Add red onion and garlic to Italian sausage and sauté until onions are soft and beginning to caramelize, about 5-6 min. Add white wine to deglaze the pan. Reduce heat and allow to simmer 3-4 min until reduced by half. While wine is simmering begin cooking pasta (Step#3).

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Step 4: COOK PASTA

Once water is up to a vigorous rolling boil, gently loosen cavattapi and drop into boiling water. Boil pasta for 90 seconds, then drain (you will finish cooking the noodles in the pan). Drain well and set aside.

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Step 5: FINISH PASTA

Add vegetable broth to previously used pan and bring to a simmer. Simmer for 10-20 min until reduced by half. Then, add cavattapi and cook an additional 5-6 min stirring constantly until the sauce has thickened and is sticking to the noodles. Remove from heat and add butter, allow to melt stirring constantly to emulsify the sauce.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls, top with parmesan. Enjoy!