Servings: 4
Ingredients:
2 pints cherry tomatoes
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
12 ounces (about 3 cups) dried orecchiette pasta
1 garlic clove, sliced
1 bunch lacinato or curly kale, stems trimmed and torn into bite-sized pieces
1 pound cooked Italian chicken sausage, sliced into 1-inch pieces
8 ounces Wisconsin Fresh Mozzarella Cheese, cut into cubes
Orecchiette Pasta With Italian Chicken Sausage & Mozzarella
Directions:
Heat oven to 400°F.
Toss tomatoes on rimmed baking pan with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until golden and collapsed, 20-25 minutes.
Cook orecchiette in large pot of salted boiling water according to package directions.
Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium heat; add garlic and cook until
sizzling and fragrant, about 1 minute. Remove garlic and add kale; lower heat and cover. Cook 2 minutes to wilt; stir in cooked, drained pasta, sausage and tomatoes.
Remove from heat and gently stir in cheese.