Pasta dish loaded with hearty flavor

We had our hearts set on a one-pot pasta loaded with tender bites of browned sausage, hearty kale and creamy cannellini beans.

To streamline the recipe, rather than boil the pasta separately or remove the sausage from the pot once it had browned, we built flavor in layers, allowing the addition of each component to form a creamy sauce that tied the dish together.

After browning the sausage, we added chopped onion and a can of cannellini beans and cooked them alongside the meat. Some of the beans broke down, creating an effortlessly creamy sauce, and those that held their shape absorbed lots of meaty taste.

To boost the sausage’s robust seasoning, we stirred in minced garlic, fennel seeds, oregano and red pepper flakes, blooming their flavors in the hearty base.

When it came to the pasta, orecchiette’s earlike shape promised to trap the sauce without getting too entwined with the kale. We added the orecchiette along with both water and chicken broth and brought the mixture to a simmer.

Incorporating the chopped kale in stages worked best, as adding it all at once caused the pasta to cook unevenly. Plus, the longer-cooked kale blended into the sauce, while the kale added later contributed nice texture.

Our finished dish boasted perfectly al dente pasta with plenty of flavor — an ideal weeknight dinner. You can substitute 8 ounces of other pasta shapes for the orecchiette; however, the cup amounts will vary as follows: 2 cups for ziti, penne and campanelle; 3 cups for medium shells; and 3 cups for farfalle.