Orecchiette Pasta with Sausage
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
813 kcal
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Course
Main Course
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Cuisine
Italian
Orecchiette Pasta with Sausage
Description
The recipe pairs orecchiette pasta, known for its shape that holds sauce, with crumbled Italian sausage browned to release rich flavor and fat. Fresh chopped kale is wilted into a sauce made by reducing chicken broth, heavy cream, Dijon mustard, garlic, and a hint of crushed red pepper flakes, producing a creamy and mildly piquant coating for the pasta. Tossing in shaved Parmesan melts it into the sauce, enhancing richness.
The dish is topped with a crispy breadcrumb mixture browned in butter and garlic powder, adding crunch and another layer of garlic aroma. The sausage layer adds savory depth while the kale contributes color and a slightly bitter note, balancing the creamy sauce. The result is a comforting pasta with varied textures and complexity.
This pasta serves well as a main course for lunch or dinner and pairs nicely with a crisp salad or roasted vegetables. Leftovers keep well refrigerated or can be frozen. You can also customize the greens or add vegetables, and adjust spice levels to preference.
Using freshly shaved Parmesan ensures smooth melting and flavor compared to pre-shredded. Kale can be swapped with fresh spinach if preferred. The crispy breadcrumb topping adds a satisfying crunch to each bite, enhancing the overall texture.
Ingredients
- 12 ounces orecchiette pasta
- 16 ounces Italian sausage ground
- 2 cups kale chopped, may substitute spinach, fresh
- ½ cup chicken broth
- ⅓ cup heavy cream
- 1 tablespoon garlic minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes crushed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper cracked
- ⅓ cup Parmesan Cheese shaved
Crispy Topping
- 2 tablespoons butter
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
Instructions
- Cook pasta, drain and set aside. While pasta is cooking, melt 2 tablespoons in a large skillet. Stir in the panko breadcrumbs and garlic powder and give it a good stir for 1-2 minutes until golden brown. Transfer to a dish and set aside.
- In the same skillet you used for the breadcrumbs, brown the sausage over medium-high heat, breaking into crumbles as it cooks. Use a slotted spoon to transfer sausage to a plate and cover to keep warm. *Leave the sausage oil in the skillet.
- Add garlic into the the pan and stir over medium heat for 1 minute til fragrant. Stir in red pepper flakes.
- Stir in broth, cream, and dijon for 2-5 minutes until reduced by half and thickened slightly. Stir in kale for 2-3 minutes til wilted.
- Stir pasta and parmesan til parmesan is melted, then stir in sausage.
- Season generously with salt and pepper (to tase), top with additional parmesan and toasted breadcrumbs. Enjoy!
Notes
- Use freshly shaved Parmesan instead of pre-shredded for better melting and flavor integration.
- Substitute kale with fresh spinach if preferred for a milder green flavor.
- This pasta can be stored up to 5 days in the fridge or frozen for up to 5 months for convenient leftovers.
- Adding halved cherry tomatoes adds color and a slight sweetness if desired.
- For a vegetarian option, replace sausage with a can of drained white beans like cannellini or navy beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 813 kcal
% Daily Value*
| Calories | 813kcal | 41% |
| Carbohydrates | 73g | 24% |
| Protein | 34g | 68% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 1652mg | 69% |
| Potassium | 661mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 3839IU | 77% |
| Vitamin C | 33mg | 37% |
| Calcium | 254mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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