Pasta with Sausage, Kale and White Beans

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America’s Test Kitchen 

INGREDIENTS 

Servings: 4
Start to finish: 1 hour
2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
1 (15-ounce) can cannellini beans, rinsed
6 garlic cloves, minced
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1/2 teaspoon fennel seeds
1/8 teaspoon red pepper flakes
3 cups chicken broth
1 cup water
8 ounces (2 1/4 cups) orecchiette
12 ounces kale, stemmed and chopped
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Salt and pepper

 

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DIRECTIONS

Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook, breaking meat into 1/2-inch pieces, until lightly browned, 5 to 7 minutes. Stir in onion and beans and cook until onion is softened, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.

Stir in broth and water, increase heat to high, and bring to boil. Stir in pasta and half of kale. Cover, reduce heat to medium, and simmer vigorously for 4 minutes. Place remaining kale in pot without stirring, cover, and cook until kale is just tender, about 4 minutes. Stir to incorporate kale and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and pasta is tender, 3 to 6 minutes.

Off heat, stir in Pecorino and remaining 1 tablespoon oil. Season with salt and pepper to taste; serve, passing extra Pecorino separately.

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Nico Heirloom Kitchen

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Downtown Gilbert is continuing to add to its long row of restaurants that face Gilbert Rd. Chef Gio Osso’s Nico Heirloom Kitchen is one of the newest additions this year. It brings a modern twist on Italian fare for the casual crowd. Gio named this restaurant after his son Nico. His other restaurant Virtù has made all types of headlines here in the Valley. Nico has an open patio and beautiful decor that hangs on its brick walls. They roll their own pasta daily and have a nice selection of signature drinks to choose from. We had a large party of friends that came here to celebrate my buddy’s bday. My one buddy ordered the Virtù Octopus and allowed me to sample it. I’ve only tried octopus once and it was very chewy. I was surprised how flavorful and not-so-chewy Nico’s was. I was feeling pasta and ordered the Rigatoni. It had a delicious bold red wine pork sauce that was nicely balanced. I really enjoyed it. This was overall a great experience for myself and my friends. I expect good things from Gio Osso in the future as he contributes to the Valley’s ever-growing foodie culture.

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Virtu Octopus

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Chistorra & Eggs

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Rigatoni

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Nico Heirloom Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Patsy D’Amore’s Pizza

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Patsy D’Amore was the first to bring pizza to L.A. at the Casa D’Amore restaurant in 1938 after making pizzas in New York and Boston. Patsy moved his oven from the outpost he had on Catalina Island to Los Angeles and opened up the first pizza stand at the Original Farmers Market in 1949. His famous Villa Capri restaurant was a regular hangout of the Rat Pack in the 50’s. His daughter now keeps the family legacy going with this location at the Farmers Market. They make New York style pizzas and the lasagna and calzones are made up fresh daily. Amore means “heart” in Spanish and these guys love to say they make their pizza from the heart. In typical New York fashion, I grabbed a slice to go after a full day of sampling at the Market. The pizza wasn’t bad. Not much different from what you grab to go on some corner in Manhattan. I think what the draw for me was their long history with Hollywood. I’ll give their full menu a shot another day.

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Patsy D'Amore's Pizza Menu, Reviews, Photos, Location and Info - Zomato

Sauce

My first experience at Sauce wasn’t the greatest, but this is where everyone picked to go to lunch – so I’m given it another shot. Sauce is a gourmet pizza and wine eatery owned by Fox Restaurant Concepts. They specialize in thin crust pizzas, panini sandwiches and pastas. I wasn’t a big fan of the thin crust pizza the first time I dined here, so I went for the pasta. I ordered the Caprese bruschetta and the chicken, broccoli and cheese pasta. I really liked the noodles in the pasta. It was a fun day as about 10 of us came out for lunch. I was excited that my friend Amaris was in town and that she joined us for lunch. It’s always a blessing to eat out with friends after church and enjoy being in community with each other.

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Sauce Pizza & Wine Menu, Reviews, Photos, Location and Info - Zomato

Caffe Tutti

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Downtown Sausalito

We stopped for a late breakfast in Sausalito at a little place called Caffe Tutti. It’s a cute little place that serves meals but is known more for their coffee and pastries. It’s in a great spot because it is located right next to the ferry. I was hungry and went for the Chicken Parmigiana as my friend Candace stuck to breakfast. A great stop to start our day!

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Chicken Parmigiana

Chicken Parmigana

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