Sausage and Kale Orecchiette Skillet

• 8 oz orecchiette pasta
• 12 oz Italian sausage, casing removed
• 4 cups kale, stems removed and chopped
• 4 cups low-sodium chicken broth
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Freshly grated nutmeg to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add sausage and cook until browned, breaking into crumbles.
3. 3 Stir in garlic and red pepper flakes, cooking until fragrant.
4. 4 Add kale and cook until wilted.
5. 5 Pour in chicken broth and bring to a boil.
6. 6 Stir in orecchiette, reduce heat, and simmer until pasta is al dente.
7. 7 Drain excess liquid if necessary.
8. 8 Remove from heat and stir in butter, Parmesan, nutmeg, and lemon juice.
9. 9 Season with salt and pepper to taste.

Equipment

• Large skillet with lid
• Wooden spoon
• Grater

Variations

• Add a can of white beans for extra protein.
• Include diced tomatoes for a saucier version.

Substitutions

• Substitute orecchiette with farfalle or penne if needed.
• Use vegetable broth for a vegetarian option.

Pairings

• Pairs well with a light Pinot Noir.
• A crisp Italian white wine like Pinot Grigio also works.

Nutrition

Tips

• For a smokier flavor, use turkey kielbasa instead of Italian sausage.
• Add a splash of pasta water if you prefer a saucier dish.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in a saucepan over medium heat.

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

Serving Suggestions

• A simple green salad with a lemon vinaigrette.
• Warm crusty bread on the side.

FAQ