Kale and Sausage Orecchiette
A delicious pasta dish ready in just 25 minutes, this Kale and Sausage Orecchiette is perfect for those nights where you just don't feel like cooking. The shape of the orecchiette scoops up the crispy bits of hot Italian sausage, fried garlic and shallots, and the kale to create a perfect bite.
Servings 4 people
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.