Ingredients
8ozItalian sausage
1cupwhite onion,diced
2garlic cloves,minced
2cupskale,chopped
½cupchicken broth
½cupheavy cream,or half and half
8ozorzo
6largetomatoes,cored, hollowed out
½cuppine nuts,toasted, to garnish
½cupParmesan cheese,shredded, to garnish
Preparation
Heat a large skillet over medium-high heat. Add the Italian sausage and cook until browned, and crumbling while it cooks. Remove the cooked sausage from pan with a slotted spoon.
Add the onion and garlic to the pan, and cook in the sausage grease for 5 minutes until the onion is cooked and translucent. Add the kale and chicken broth. Cover and cook for an additional 5 minutes until the kale is wilted and cooked.
Reduce heat to low and add in the heavy cream (or half and half) and the cooked sausage. Stir to combine.
Meanwhile, cook the orzo in a large pot of boiling, generously salted water according to package instructions. When cooked, use a slotted spoon to add the orzo plus a half cup of reserved pasta water to the sausage and kale mixture.
Stir until combined, then remove from heat. Spoon the pasta into the hollowed-out tomatoes, and garnish with toasted pine nuts and Parmesan cheese.
