John is taking over cooking duties this week while I am away. Tonight he makes one of his favorites, orecchiette with sausage and greens. This is a dish we first had in Puglia, the heel of the boot of Italy.

Boil orecchiette until al dente (these took 16 minutes).

In the meantime, saute hot Italian sausage in a little olive oil.

Add some sliced garlic, minced onion and chili flakes; cook until just done.

Add kale, toss and warm through.

Add pasta, toss, garnish with olive oil and grated parmesan.