Orecchiette Pasta with Kale & Sausage
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
Bring a large pot of salted water to a boil over high heat
- 2
Cook the pasta until al dente, according to the package directions
- 3
Reserve 1 cup of pasta water
- 4
Drain and set aside
- 5
Meanwhile, heat a large nonstick skillet over medium heat
- 6
Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 8 minutes
- 7
Add the garlic and cook until fragrant, 1 more minute
- 8
Using a slotted spoon, transfer the sausage and garlic to a bowl.Add the cream and parmesan to the saucepan
- 9
Cook, stirring often, until thick enough to coat the back of a wooden spoon, about 2 minutes
- 10
Add salt and pepper to taste
- 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
Add pasta water 2 tablespoons at a time until the sauce is your desired consistency
- 13
To serve, sprinkle the pasta with additional parmesan and red pepper flakes, if using and salt and pepper if desired.