Print the recipe for Orecchiette Pasta with Kale & Sausage

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Orecchiette Pasta with Kale & Sausage

Orecchiette pasta with kale and sausage in a large bowl with a fork.
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 1 pound orecchiette pasta
  • 1 pound mild Italian sausage, casing removed
  • 6 garlic cloves, thinly sliced
  • 1 ½ cups heavy cream
  • 1 ½ cups freshly grated Parmesan cheese, plus more for serving
  • Sea salt to taste, plus more for serving
  • Freshly cracked black pepper, to taste, plus more for serving
  • 2 teaspoons fresh lemon juice, about 1 lemon
  • 1 bunch kale, Tuscan or lacinato, tough stems discarded and leaves roughly chopped (about 4 cups)
  • Red pepper flakes, for serving (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, according to the package directions. Reserve 1 cup of pasta water. Drain and set aside.

  2. Meanwhile, heat a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 8 minutes. Add the garlic and cook until fragrant, 1 more minute. Using a slotted spoon, transfer the sausage and garlic to a bowl.

  3. Add the cream and parmesan to the saucepan. Cook, stirring often, until thick enough to coat the back of a wooden spoon, about 2 minutes. Add salt and pepper to taste. Add the lemon juice, ½ cup reserved pasta water and kale and cook, stirring occasionally, until wilted, about 2 minutes.

  4. Return the sausage mixture to the saucepan along with the drained pasta, stir to combine. Add pasta water 2 tablespoons at a time until the sauce is your desired consistency.

  5. To serve, sprinkle the pasta with additional parmesan and red pepper flakes, if using and salt and pepper if desired.