Pasta with sausage, kale and white beans

This undated photo provided by America's Test Kitchen in September 2018 shows pasta with sausage, kale and white beans in Brookline, Mass. This recipe appears in the cookbook “One-Pan Wonders.” (Joe Keller/America's Test Kitchen via AP)

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

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.

Nutrition information per serving: 644 calories; 229 calories from fat; 25 g fat (8 g saturated; 0 g trans fats); 40 mg cholesterol; 903 mg sodium; 74 g carbohydrate; 10 g fiber; 7 g sugar; 31 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Pasta with Sausage, Kale, and White Beans in “One-Pan Wonders .”

America’s Test Kitchen provided this article to The Associated Press.