Toasted Farro Fettuccine, Spicy Pork Sausage, Kale and Fresh Chickpeas

February 22, 2018

Toasted Farro Fettuccine, Spicy Pork Sausage, Kale and Fresh Chickpeas

Bringing fresh and simple ingredients together for a dish that packs a punch, this hearty dish is light and elegant in its execution. The nutty flavor of the Toasted Farro Fettuccine pairs wonderfully with the spicy pork sausage and the acidity of the kale against the texture of the fresh chickpeas. Add in the garlic, and you’ll have heaven on a plate. A note on fresh chickpeas: they are a delightful addition for their texture and light green blush, and you can find these at most Hispanic or Asian grocery stores. Just peel them from their pods and add into the final finish. No time for such frivolity? Add canned instead.

Chef, and fellow Noodler, Jon Silveira

Serves 3 as entrée; serves 4 as a small plate


1 9oz package: Dumpling & Strand Toasted Farro Fettuccine
2 tablespoons extra virgin olive oil
6 ounces spicy pork sausage without casing
1 red onion, julienne (thin strips) 
3 garlic cloves, sliced thin
¼ cup white wine
½ cup chicken stock
½ cup fresh chickpeas, pod removed
1 bunch lacinato kale, blanched, julienne (thin strips) 
2 tablespoons butter
Fresh pecorino romano


1. Start a large stock pot of 4 qts of water to boil (for the noodles). Add 3 tsps of salt to water.
2. Bring another pot of water to a simmer (for blanching the kale).
3. In a large sauté pan on high heat, add oil and sausage and cook until caramelized, 4 minutes.
4. Add the red onion, garlic and cook until onion is translucent.
5. Deglaze with the white wine and cook until nearly dry.
6. Once the water for the kale is simmering, add julienned kale for 15-20 seconds until the color brightens, then remove and cool under cold running water. Set aside.
7. Back in the sauté pan: Add the chicken stock and reduce by half.
8. Check stock pot (for noodles) -- once the water is up to a VIGOROUS ROLLING BOIL, gently loosen noodles and drop into boiling water. Boil noodles for 90 seconds, then drain (you will finish the noodles in the pan).
9. Toss the cooked fettuccine, chickpeas, and blanched kale in with sauce.
10. Continuously toss to reduce, until the sauce clings to the noodles. Then add the butter and continue until the sauce is emulsified. No more than :30 – :60, or noodles will get gummy!
11. Transfer to plates or bowls. Finish with a sprinkling of fresh pecorino romano.
12. Serve immediately and, always, share with friends or family!

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