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.