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Orecchiette Pasta with Sausage and Kale
Orecchiette Pasta with Sausage and Kale
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy Sausage-Kale Orecchiette - perfect for busy nights and kid-friendly.
Ingredients:
  • 12 ounces orecchiette pasta
  • 14-16 ounces bulk Italian sausage
  • 1 large bunch purple or Tuscan kale, de-stemmed and leaves chopped
  • 1 large shallot, sliced
  • 2 cloves garlic, sliced
  • 1/2 cup salted pasta water
  • 1 lemon, juice only
  • Salt, to taste
  • For the Crispy Parmesan Breadcrumbs
  • 2 tablespoons butter
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional)
Instructions:
  • Prepare the crispy parmesan breadcrumbs: Melt butter in a skillet over medium heat. Combine breadcrumbs, parmesan, and red pepper flakes in a bowl. Transfer to the skillet and mix with butter. Cook for 3-4 minutes until golden brown, stirring occasionally. Keep aside for serving.
  • Prepare the perfect pasta: Boil water in a large pot, season generously with salt (1 tablespoon kosher or 2 teaspoons table salt per quart). Ensure a well-seasoned taste. Add pasta to boiling water, stir vigorously to prevent sticking. Cook for 9-11 minutes until al dente. Reserve a cup of pasta water, then drain and rinse the pasta to halt cooking.
  • In a large skillet over medium heat, cook Italian sausage in small chunks for 6-7 minutes, stirring occasionally until cooked through. If needed, add a drizzle of olive oil.
  • Combine kale, shallot, and garlic in the skillet and sauté for 2-3 minutes until kale is wilted.
  • Combine the cooked orecchiette, 1/2 cup pasta water, and lemon juice in the skillet. Toss to coat and simmer until a light sauce forms. Add more pasta water if needed. Serve in shallow bowls, topped with crispy breadcrumbs. Store leftovers in the fridge for 5-6 days and reheat in the microwave or on the stove.

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