Valley Fig Growers

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

Mild Italian sausage can be substituted for the hot.

Serves 4


  • 2 
tablespoons extra-virgin olive oil 
  • 1 
pound hot Italian sausage, casings removed, sausage broken into 1/2-inch pieces 
  • 1 
onion, chopped fine 
  • 1 
(15-ounce) can cannellini beans, rinsed 
  • 6 
garlic cloves, minced 
  • 1/2 teaspoon fennel seeds 
  • 1/2 teaspoon dried oregano 
  • 1/8 
teaspoon red pepper flakes 
  • 3 
cups chicken broth 
  • 1 1/4 
cup water 
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered 
  • 8 
ounces (2 1/4 cups) orecchiette 
  • 12 
ounces kale, stemmed and chopped 
  • 1 
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 48g
Cholesterol 97mg
Protein 35g
Carbohydrates 99g
Fiber 15g
Iron 8mg
Sodium 1980mg
Calcium 298mg