5 from 45 votes
Orecchiette Pasta with Sausage and Kale
Orecchiette Pasta with Sausage and Kale combines small ear-shaped pasta with browned Italian turkey sausage and tender Tuscan kale, all brought together with garlic, lemon juice, and Pecorino Romano cheese. The pasta is coated in a flavorful broth-based sauce and can be topped with gremolata breadcrumbs for added texture. This dish balances savory sausage with the fresh brightness of kale and lemon, making it suitable for a hearty yet vibrant meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
491 kcal
Course:
Main Course
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 491
% 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.