SERVES 4
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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