Spicy Orecchiette with Chicken Sausage and Kale
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 about 1.5 cups each
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Calories
46875 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spicy Orecchiette with Chicken Sausage and Kale
Description
Spicy Orecchiette with Chicken Sausage and Kale features orecchiette pasta cooked al dente. Chicken sausage slices are sautéed in olive oil until browned, then combined with garlic, butter, and chopped kale. The addition of reserved pasta cooking water helps wilt the kale while loosening any browned bits from the pan to add flavor. Crushed red pepper adds a gentle heat, balanced by the richness of butter and olive oil.
The resulting dish is a blend of firm pasta, tender kale, and savory sausage, carrying a mild spice and buttery garlic flavor. Freshly cracked black pepper and a pinch of salt season it to taste. Parmesan cheese adds a finishing touch of umami richness.
This hearty pasta works well as a main course for lunch or dinner, offering a balanced combination of vegetables, meat, and starch in each bite. Using pre-chopped kale simplifies preparation without sacrificing flavor or nutrition.
Using bagged pre-chopped kale can save time and still provide good quality and affordability. Stir the mixture off heat after combining pasta to let steam release and avoid overcooking the kale. The reserved starchy water is key to achieve a slightly saucy texture.
Ingredients
- 8 oz. orecchiette pasta $1.33
- 2 Tbsp olive oil $0.32
- 12 oz. chicken sausage $2.99
- 2 Tbsp butter $0.27
- 2 cloves garlic $0.16, minced
- 8 oz. kale $2.14, chopped
- 1/4 cup Parmesan Cheese $0.44, grated
- 1/4 tsp crushed red pepper $0.02
- 1 pinch salt $0.02
- black pepper $0.05, freshly cracked, to taste
Instructions
- Cook the orecchiette according to the package directions. Before draining the orecchiette in a colander, reserve about 1/3 cup of the starchy pasta water.
- While the orecchiette is cooking, begin preparing the rest of the recipe. Slice the chicken sausage into medallions.
- Add the olive oil and chicken sausage to a large pot and sauté over medium until the chicken sausage begins to brown (about 5 minutes).
- Add the minced garlic and butter to the pot with the sausage and continue to sauté for one more minute.
- Next, add the chopped kale and reserved pasta water. Turn the heat down to medium-low and continue to cook and stir until the kale has wilted (about 2-3 minutes). Use your spoon to dissolve any browned bits off the bottom of the pot as you stir.
- Remove the pot from the heat and stir in the cooked and drained orecchiette. If the pasta and kale are still steaming heavily, let the contents of the pot cool for about 5 minutes, stirring occasionally to release steam. You want the Parmesan to coat the pasta, but not melt.
- Once the pasta and kale is hot, but not steaming, add the grated Parmesan, crushed red pepper, salt, and about 15-20 cranks of a pepper mill. Stir to combine, then taste and add more salt if needed. Serve warm.
Notes
- Pre-chopped bagged kale is a convenient option that does not compromise the dish's quality or cost.
- Reserve pasta water before draining to help wilt kale and loosen browned bits for flavor.
- Let the pasta mixture cool slightly off heat to prevent overcooking the kale and release steam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 1.5 cups each
Amount Per Serving
Calories 46875 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 468.75kcal | 23% |
| Carbohydrates | 48.15g | 16% |
| Protein | 24.1g | 48% |
| Fat | 23.08g | 36% |
| Sodium | 850.65mg | 35% |
| Fiber | 3.48g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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