Kale and Sausage Orecchiette
I’ve been making variations of this Kale and Sausage Orecchiette recipe for years. With only eight ingredients, this dish is so simple and quick to make, and the result is incredibly tasty. This is a meal I frequently turn to when I want something hearty and nourishing but don’t feel like spending more than 30 minutes in the kitchen.
Table of Contents
- Kale and Sausage Orecchiette Ingredients
- Step One—Cook the Orecchiette
- Step Two—Brown the Sausage Meat
- Step Three—Fry the Garlic, Shallot, and Chili Flakes
- Step Four—Add the Kale and Sausage Meat
- Step Five—Stir in the Orecchiette and Serve
- More Quick Dinner Recipes
- Kale and Sausage Orecchiette Recipe
Kale and Sausage Orecchiette Ingredients
To make this pasta, you will need the following ingredients:
- 2 tablespoons olive oil, divided
- 4 hot Italian sausages, casings removed
- 4 large garlic cloves, minced
- 1 large shallot, minced
- 1/2 teaspoon red pepper flakes
- 8 loosely packed cups chopped lacinato kale (about one bunch)
- 350 grams orecchiette pasta
- Sea salt and fresh black pepper
- Pasta water, reserved from cooking
- Parmesan cheese, to serve
Step One—Cook the Orecchiette
Bring a large pot of salted water to a boil, then cook the orecchiette according to package instructions.
Orecchiette is one of my favourite pasta shapes—the noodles look like little floppy sunhats! In addition to being a very cute pasta shape, orecchiette’s shape is also excellent for a dish like this because the ingredients and flavours of the dish get scooped up into the cavity of the pasta. It’s like when the cheese powder gets caught in the crevices of the shell-shaped KD noodles—the best.
Step Two—Brown the Sausage Meat
While the orecchiette is cooking, heat a large skillet over medium heat. Add one tablespoon of the olive oil to the pan. Once the oil is shimmering, add the decased sausage meat to the pan, using a spatula to break the meat up into small pieces.
Brown the sausage meat for 5 minutes, stirring occasionally to get even browning on all sides. Use a slotted spoon to transfer the browned sausage from the pan to a plate or bowl, leaving behind all the tasty grease.
Step Three—Fry the Garlic, Shallot, and Chili Flakes
Pour the remaining one tablespoon of olive oil into the skillet, add the minced garlic, shallot, and red pepper flakes, and fry for one to two minutes, stirring constantly.
Step Four—Add the Kale and Sausage Meat
Transfer the sausage meat back to the skillet along with the chopped kale. Season with salt and fresh black pepper, then cook for a further three minutes, or until the kale has reduced in size.
Step Five—Stir in the Orecchiette and Serve
Drain the cooked orecchiette, reserving about a cup of the salty pasta water. Pour the cooked noodles into the skillet along with a splash of pasta water, and give everything a good toss. Check the seasoning and adjust to your liking.
Serve the orecchiette topped with fresh parmesan and black pepper. Leftover pasta will keep in the fridge for up to three days.
More Quick Dinner Recipes
If you loved this Kale and Sausage Orecchiette, be sure to try these quick dinner recipes:
Quick Chicken Meatballs with Ginger + Scallions
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Kale and Sausage Orecchiette
Equipment
- Large skillet
- Large pot
- Slotted spoon
Ingredients
- 2 tablespoons olive oil, divided
- 4 hot Italian sausages, casings removed
- 4 large garlic cloves, minced
- 1 large shallot, minced
- 1/2 teaspoon red pepper flakes
- 8 cups loosely packed chopped lacinato kale (about one bunch)
- 350 grams orecchiette pasta
- Sea salt and fresh black pepper
- Pasta water, reserved from cooking
- Parmesan cheese, to serve
Instructions
- Bring a large pot of salted water to a boil, then cook the orecchiette according to package instructions.
- While the orecchiette is cooking, heat a large skillet over medium heat. Add one tablespoon of the olive oil to the pan. Once the oil is shimmering, add the decased sausage meat to the pan, using a spatula to break the meat up into small pieces.
- Brown the sausage meat for 5 minutes, stirring occasionally to get even browning on all sides. Use a slotted spoon to transfer the browned sausage from the pan to a plate or bowl, leaving behind all the tasty grease.
- Pour the remaining one tablespoon of olive oil into the skillet, add the minced garlic, shallot, and red pepper flakes, and fry for one to two minutes, stirring constantly. Transfer the sausage meat back to the skillet along with the chopped kale. Season with salt and fresh black pepper, then cook for a further three minutes, or until the kale has reduced in size.
- Drain the cooked orecchiette, reserving about a cup of the salty pasta water. Pour the cooked noodles into the skillet along with a splash of pasta water, and give everything a good toss. Check the seasoning and adjust to your liking.
- Serve the orecchiette topped with fresh parmesan and black pepper. Leftover pasta will keep in the fridge for up to three days.
