Sausage and Kale Orecchiette Pasta

• 8 oz orecchiette pasta
• 12 oz Italian sausage (sweet or hot)
• 4 cups kale, stems removed and leaves chopped
• 4 cloves garlic, minced
• 1/2 cup chicken stock
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Cook the orecchiette according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking into crumbles.
3. 3 Push sausage to one side of skillet and add garlic to the other, sautéing until fragrant.
4. 4 Add kale to the skillet with the garlic, cooking until wilted. Combine with sausage.
5. 5 Stir in chicken stock and cook until slightly reduced.
6. 6 Add cooked pasta to the skillet along with a splash of reserved pasta water to create a sauce.
7. 7 Season with salt, pepper, and red pepper flakes if using. Stir until well combined.
8. 8 Serve immediately, topped with Parmesan if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add sun-dried tomatoes for extra flavor.
• Use spinach in place of kale for a milder taste.

Substitutions

• Substitute orecchiette with farfalle or penne if preferred.
• Use turkey sausage for a leaner option.

Pairings

• Roasted garlic focaccia
• Steamed broccoli rabe

Nutrition

Tips

• For a heartier meal, add cannellini beans to the skillet.
• Toast pine nuts to sprinkle over the pasta for added crunch.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Pair with a simple arugula salad and a crusty baguette.
• Serve with a glass of Chianti for a classic Italian pairing.

FAQ