Spicy Sausage and Kale Orecchiette
Spicy Sausage and Kale Orecchiette
Ingredients
For the Pasta
- 12 ounces orecchiette pasta
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, spicy, casings removed
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups chicken broth
- 5 ounces kale, stems removed, roughly chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Drain any excess grease from the skillet, leaving about 1 tablespoon. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the chopped kale, stirring until it wilts, about 3-5 minutes.
⏱️ 5 min
- 5
Add the cooked orecchiette pasta to the skillet with the sausage and kale mixture. Stir in the grated Parmesan cheese and lemon juice. If the sauce seems too dry, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 6
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage and Kale Orecchiette
Ingredients
For the Pasta
- 12 ounces orecchiette pasta
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, spicy, casings removed
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups chicken broth
- 5 ounces kale, stems removed, roughly chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 lemon, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Drain any excess grease from the skillet, leaving about 1 tablespoon. Add the minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the chopped kale, stirring until it wilts, about 3-5 minutes.
⏱️ 5 min - 5
Add the cooked orecchiette pasta to the skillet with the sausage and kale mixture. Stir in the grated Parmesan cheese and lemon juice. If the sauce seems too dry, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 6
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.