Orecchiette with Kale, Fennel, and Sausage | EyeSwoon

Ingredients

• ¼ cup extra-virgin olive oil
• 1½ pounds fresh Italian pork sausage, removed from their casings (I prefer a half-and-half mix of sweet and spicy)
• 4 cloves garlic, smashed and chopped
• 1 shallot, thinly sliced
• 1 teaspoon red pepper flakes (optional)
• 1 fennel bulb, cored, quartered, and thinly sliced
• ½ teaspoon kosher salt, plus more for seasoning
• ⅔ cup chicken stock
• 1 bunch lacinato kale, ribs removed and roughly chopped
• 1 pound dried orecchiette pasta
• Grated Parmigiano-Reggiano cheese, for serving
• Freshly cracked pepper, for serving