Sausage and Kale One-Pot Orecchiette

• 8 oz orecchiette pasta
• 12 oz Italian sausage, casing removed
• 4 cups kale, stems removed and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add sausage and cook until browned.
2. 2 Add onion and garlic to the pot, sautéing until softened.
3. 3 Stir in kale, oregano, and red pepper flakes, cooking until kale begins to wilt.
4. 4 Add diced tomatoes and chicken broth, bringing to a boil.
5. 5 Stir in orecchiette pasta, ensuring it's submerged in liquid.
6. 6 Reduce heat, cover, and simmer for about 15-20 minutes or until pasta is cooked through.
7. 7 Season with salt and pepper to taste. Serve with a sprinkle of Parmesan cheese if desired.

Equipment

• Large pot with lid

Variations

• Add cannellini beans for extra protein.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use ground turkey if you prefer a leaner meat option.
• Swap orecchiette with another short pasta like farfalle or penne.

Pairings

• Garlic bread
• A crisp white wine

Nutrition

Tips

• For a spicier kick, add extra red pepper flakes.
• If the sauce seems too thick, add a splash of water or broth before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Serving Suggestions

• Pairs beautifully with a side Caesar salad.
• A glass of robust red wine complements the flavors nicely.

FAQ