Quick-cooking farro and tomatoes make for an insanely easy, one-pot wonder that will revolutionize your weeknight cooking. This recipe is a spin on a one-pot pasta, but in place of spaghetti we use farro, a nutty, fiber-rich grain. Sausage, kale, tomatoes, garlic and onion are all cooked in one vessel with some water and a little olive oil and gently simmered until the grain absorbs the liquid and the tomatoes break down to make a bright sauce. The result is a filling, risotto-like dish that also reheats beautifully for lunch the next day. This recipe calls for quick-cooking farro, but semi-pearled also works. If necessary, cook your farro for an additional 5–10 minutes until most of the liquid is absorbed.
Ingredients for servings
1 tbsp olive oil
0.5 pound sweet Italian sausage casings removed
2 cup quick-cooking farro
cherry tomatoes halved
0.5 medium yellow onion thinly sliced
2 large garlic cloves thinly sliced
1.5 tsp kosher salt
0.25 tsp crushed red pepper
2 cup packed Lacinato kale leaves stemmed and chopped
Olive oil Optional Garnishes
Torn basil leaves Optional Garnishes
Freshly grated Parmigiano-Reggiano cheese Optional Garnishes
Flaky sea salt Optional Garnishes
One-Pot Farro with Sausage, Kale and Cherry Tomatoes
in a large saucepan, heat the olive oil. Add the sausage and cook over medium heat, stirring and breaking up the sausage with your spoon, until browned and almost cooked through, 3–5 minutes.
Add the remaining ingredients plus 1 quart (4 cups or 950ml) water and bring to a boil over medium heat.
Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until most of the liquid has been absorbed. Fold in the chopped kale and cook until just wilted, about 5 minutes more
Spoon the farro into shallow bowls. Drizzle with more olive oil and garnish with torn basil and shredded Parmesan. Sprinkle with flaky sea salt and serve.