Orecchiette Sausage Pasta in Creamy Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
5 - 5 people
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Calories
817 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Orecchiette Sausage Pasta in Creamy Tomato Sauce
Description
Orecchiette sausage pasta in creamy tomato sauce combines cooked orecchiette pasta with a tomato-based sauce enriched by crumbled pork sausage cooked until golden. Garlic is briefly sautéed to infuse flavor before the sausage joins the pan. Deglazing with white wine lifts browned bits, adding depth. Tomato passata and a mixture of cream and milk create a smooth, rich sauce which simmers gently with Italian herbs and red pepper flakes for a subtle heat. Kale is stirred in near the end, wilting slightly while adding a fresh, slightly firm texture.
The sauce is thickened by tossing cooked pasta back into the pan with reserved pasta water to adjust consistency, helping it cling to the pasta shells. The final dish is generously sprinkled with freshly grated parmesan cheese to add umami and richness. This pasta balances hearty sausage, creamy tomato flavors, and leafy greens for a satisfying meal.
Use good-quality sausage visible with chunks of meat and fat for flavor. If unavailable, squeeze sausage meat from casings. Store-bought tomato passata yields the best sauce consistency; crushed canned tomatoes can be used after reducing. Keep pasta water to adjust sauce thickness rather than plain water. Nutritional values vary with cream fat content but can be reduced by substituting light cream.
Ingredients
- 400g / 14oz orecchiette pasta (or other pasta)
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 500g / 1lb pork sausages meat squeezed out of their casings (see video, Note 1, Italian
- 1/4 cup white wine , anything not too sweet (sub water)
- 1 cup tomato passata (called "tomato puree" in US, Note 2)
- 3/4 cup cream , heavy/thickened
- 3/4 cup milk (any fat %)
- 1/3 cup parmesan , finely grated
- 1 tsp italian herbs (Note 3)
- 1/4 tsp red pepper flakes (chilli flakes)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 cups (packed) kale leaves , torn into bite size pieces (or baby spinach, swiss chard, Tuscan kale etc)
- parmesan , for serving
Instructions
- Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside. (Note 4)
- Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
- Add sausage meat and cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.
- Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate - the winey smell will disappear.
- Add remaining ingredients except kale. Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.
- Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 4).
- Serve immediately, garnished with freshly grated parmesan
Notes
- Use sausage with visible meat chunks for best texture and flavor; squeeze meat out if using links.
- Tomato passata provides a smooth sauce base; if unavailable, use crushed tomatoes reduced by simmering.
- Reserve pasta cooking water to adjust sauce thickness; starch helps sauce cling to pasta better than plain water.
- Italian herb mix can be store-bought or a homemade blend of thyme, basil, oregano, parsley, and a pinch of rosemary.
- Substitute kale with baby spinach, Swiss chard, or Tuscan kale if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 5 people
Amount Per Serving
Calories 817 kcal
% Daily Value*
| Calories | 817cal | 41% |
| Carbohydrates | 71g | 24% |
| Protein | 32g | 64% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 125mg | 42% |
| Sodium | 949mg | 40% |
| Potassium | 859mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4864IU | 97% |
| Vitamin C | 54mg | 60% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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