Orecchiette Pasta with Kale & Sausage

Orecchiette Pasta with Kale & Sausage

from themodernproper.com
25 min
4 servings

A sumptuous, quick, and creamy kale and sausage pasta recipe made with orecchiette for all of your weeknight needs.

Ingredients

  • 1 pound orecchiette pasta
  • 1 pound mild Italian sausage, casing removed
  • 6 garlic cloves, thinly sliced
  • 1½ cups heavy cream
  • 1½ 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 (from 1 lemon)
  • 1 bunch Tuscan or lacinato kale, tough stems discarded and leaves roughly chopped (about 4 cups)
  • Red pepper flakes, for serving (optional)

Directions

  1. 1

    Bring a large pot of salted water to a boil over high heat

  2. 2

    Cook the pasta until al dente, according to the package directions

  3. 3

    Reserve 1 cup of pasta water

  4. 4

    Drain and set aside

  5. 5

    Meanwhile, heat a large nonstick skillet over medium heat

  6. 6

    Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 8 minutes

  7. 7

    Add the garlic and cook until fragrant, 1 more minute

  8. 8

    Using a slotted spoon, transfer the sausage and garlic to a bowl.Add the cream and parmesan to the saucepan

  9. 9

    Cook, stirring often, until thick enough to coat the back of a wooden spoon, about 2 minutes

  10. 10

    Add salt and pepper to taste

  11. 11

    Add the lemon juice, ½ cup reserved pasta water and kale and cook, stirring occasionally, until wilted, about 2 minutes.Return the sausage mixture to the saucepan along with the drained pasta, stir to combine

  12. 12

    Add pasta water 2 tablespoons at a time until the sauce is your desired consistency

  13. 13

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