Ingredients: |
Ingredients:
For the Buttery Herbed Bread Crumbs:
2 tablespoons butter
1 cup panko bread crumbs
3/4 teaspoon dried poultry seasoning blend
1/4 teaspoon granulated onion
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
For the Pasta:
3 tablespoons olive oil, divided
12 ounces chicken sausage links (chicken apple or chicken sage sausages are good here), cut into 1/2-inch thick coins
12 ounces sliced shiitake mushrooms
2 small yellow cooking onions, trimmed of both ends, peeled, halved, and thinly sliced
4 1/2 cups chicken stock
1 pound shaped dry pasta (*See Notes)
4 cups chopped kale leaves (stems and center spines removed)
3 cups halved fresh cherry tomatoes, canned crushed tomatoes, or tomato puree
1/4 cup chopped fresh parsley, plus more for garnish
5 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons kosher salt, plus 2 pinches
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Directions: |
Directions:In a very large pasta pot or high-sided skillet, melt the butter over medium low heat. Stir in the panko bread crumbs, poultry seasoning, granulated onion, kosher salt, and granulated garlic. Stirring frequently, toast the breadcrumbs until they are fragrant and golden brown. Transfer the bread crumbs to a bowl and set aside.
Return the pan to the burner, raise the heat to medium and add 1 tablespoon of the olive oil. Swirl the pan, and add the sausage coins to the pan. Cook the sausage for 2 to 3 minutes, or until the underside is golden brown, flip the coins and cook another 2 to 3 minutes, or until the second side is also golden brown. Transfer to a separate bowl.
Return the pan to a medium high burner, drizzle in 1 more tablespoon of the olive oil, swirl to coat the pan, then add in the mushrooms and onions along with a two pinches of kosher salt. Let them rest for 2 minutes before stirring, there may be golden brown edges to the onions and mushrooms. Cook for one more minute, then add the chicken stock, pasta, kale, tomatoes, parsley, garlic, salt, and crushed red pepper flakes to the pan and stir. Raise the heat to medium high to bring the mixture to a boil. When it reaches a boil, drop the heat to medium low, stirring and tossing the contents of the pan frequently, cooking until much of the liquid has been absorbed and the pasta is tender. If you find the liquid is evaporating too quickly, you can add more stock or water 1/4 cup at a time, until the pasta is tender. Remove from the heat and serve, garnished with additional parsley, passing the bowl of Buttery Herbed Bread Crumbs at the table.
Notes
*Choose a thicker, longer cooking pasta rather than a thin, fine, or quick cooking pasta so that the kale and pasta are done cooking through in about the same amount of time! |
This recipe for Chicken Sausage, Kale, and Mushroom One Pot Pasta is from