This easy weeknight dinner is hearty and comes together in minutes, plus it’s super easy to clean up. The Italian sausage provides a flavorful base, and orecchiette, traditionally made with semolina flour, has an addictively toothsome bite. Orecchiette means “little ears” in Italian, and its cuplike shape splendidly holds flavors together. If you can’t find orecchiette, you can easily try another type of shaped pasta, like farfalle. Feel free to use this recipe as a template, substituting turkey or chicken sausage and kale or mustard greens.
- Bring a large cast-iron cocotte of water to a boil, salt it, and cook the orecchiette according to the package instructions to al dente. Drain and set aside.
- In a large cast-iron cocotte, heat the oil over medium heat. Add the sausage and cook until cooked through and browned, 5 to 7 minutes, breaking up large pieces of meat. Add the chard and chicken stock, cover, and cook for 2 to 3 minutes, until the chard is wilted.
- Uncover and fold in the pasta. Heat briefly to allow some excess liquid to evaporate, then fold in the cheese and lemon zest. Season with salt, add the red pepper flakes, and serve immediately.
Reprinted with permission from The Staub Cookbook, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.