Orecchiette Pasta with Sausage and Kale
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
Orecchiette Pasta with Sausage and Kale
Description
Orecchiette Pasta with Sausage and Kale features orecchiette pasta that holds the sauce well among its small cups, paired with browned Italian turkey sausage for savory depth. The kale is wilted in chicken broth infused with garlic and red pepper flakes, then brightened with fresh lemon juice. Tossing the pasta with Pecorino Romano cheese and reserved pasta water creates a light coating that binds all ingredients. Optionally, a gremolata breadcrumb topping adds a crisp contrast with garlic, lemon zest, and parsley crumbs.
The texture contrasts between the tender pasta, crumbly sausage, and slightly chewy kale make for a satisfying dish. Using Tuscan kale, which is less bitter and more delicate, helps keep the greens tender without overpowering the flavor. The gremolata breadcrumbs add an aromatic crunch if used.
This pasta serves well as a main course for lunch or dinner, offering a balanced combination of protein, greens, and carbs. It can be served immediately after tossing while warm, with a sprinkle of cheese or additional lemon juice as preferred.
To make fresh breadcrumbs for the gremolata, crusts can be removed from bread slices and processed into crumbs. Be sure to reserve some pasta cooking water to adjust the sauce consistency. If Tuscan kale is unavailable, other kale varieties can be used but may require longer cooking to soften.
Ingredients
Pasta:
- 8 ounces orecchiette pasta (or other small pasta shape)
- 1 tablespoon olive oil
- 1 pound Italian turkey sausage removed from casings, sweet
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes (optional)
- 1 kale chopped, Tuscan, about 8 ounces, bunch
- 1 cup chicken broth low sodium
- 2 tablespoons lemon juice fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup Pecorino Romano cheese or Parmigiano Reggiano cheese, grated
Gremolata Breadcrumbs (Optional):
- 1 tablespoon olive oil
- 1 garlic minced, small clove
- ½ cup fresh breadcrumbs or panko breadcrumbs
- 2 teaspoons lemon zest
- 1 tablespoon parsley minced
- ⅛ teaspoon kosher salt
Instructions
- Bring a large pot filled with salted water to boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, reserving approximately 1 cup of the pasta water.
- Heat the olive oil in a large sauté pan over medium high heat. Add the turkey sausage and cook until browned, breaking it up as it cooks.
- Add the garlic and red pepper flakes to the pan and cook until fragrant, about 1 minute. Add the kale and toss to coat with the oil. Sauté 1-2 minutes, then add the chicken broth and cover the pan. Cook until the kale is wilted, a few minutes. Add the lemon juice and season the kale with a pinch of salt and pepper to taste.
- Add the orecchiette and pecorino cheese to the pan and toss to combine all ingredients well. Stir in some of the reserved pasta water, a small amount at a time, until the pasta is coated. Serve the pasta as is or top with gremolata breadcrumbs, if desired.
- To make the gremolata breadcrumbs, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant. Add the breadcrumbs and stir to combine. Toast until breadcrumbs are golden brown, then remove from heat and toss with the lemon zest, parsley, and salt.
Notes
- Use Tuscan kale for a milder, less bitter flavor; curly kale will take longer to cook.
- Reserve some pasta cooking water to help create a creamy sauce that coats the pasta.
- Fresh breadcrumbs for gremolata can be made by processing crustless bread slices until crumbly.
- Orecchiette can be substituted with other small pasta shapes such as shells if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 801mg | 33% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5813IU | 116% |
| Vitamin C | 59mg | 66% |
| Calcium | 251mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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