Valley Fig Growers

One-Pot Sausage, Kale, California Figs and White Bean Pasta

Mild Italian sausage can be substituted for the hot.

Serves 4


tablespoons extra-virgin olive oil 

pound hot Italian sausage, casings removed, sausage broken into 1/2-inch pieces 

onion, chopped fine 

(15-ounce) can cannellini beans, rinsed 

garlic cloves, minced 

1/2 teaspoon fennel seeds 

1/2 teaspoon dried oregano 

teaspoon red pepper flakes 

cups chicken broth 

1 1/4 
cup water 

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered 

ounces (2 1/4 cups) orecchiette 

ounces kale, stemmed and chopped 

ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving 

Salt and pepper 


  1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until lightly browned all over, 5 to 7 minutes. Add onion and beans and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Stir in garlic, fennel seeds, oregano, and pepper flakes and cook until fragrant, about 30 seconds.

  2. Stir in broth and water and bring to boil. Stir in figs, orecchiette and half of kale. Cover, reduce heat to medium, and simmer for 4 minutes. Without stirring, place remaining kale on top of orecchiette. Cover and continue to cook until kale is just tender, about 4 minutes longer.

  3. Stir to incorporate kale into orecchiette. Simmer, uncovered and stirring occasionally, until most liquid is absorbed and orecchiette is al dente, 3 to 6 minutes. Off heat, stir in Pecorino and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with extra Pecorino.

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Nutrition Information

amount per serving

  • Calories 973
  • % Calories from Fat 44%
  • Fat 48
  • Cholesterol 97
  • Protein 35
  • Carbohydrates 99
  • Fiber 15
  • Iron 8
  • Sodium 1980
  • Calcium 298
  • Potassium 979