Orecchiette Pasta with Sausage and Kale
This Orecchiette Pasta with Sausage and Kale is a delicious and hearty pasta dish that the whole family will love! Fast, flavorful, and satisfying- it's the perfect weeknight meal.
Servings: 4
Calories: 491kcal
Equipment
Ingredients
Pasta:
- 8 ounces orecchiette pasta (or other small pasta shape)
- 1 tablespoon olive oil
- 1 pound sweet Italian turkey sausage, removed from casings
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 1 bunch Tuscan kale (about 8 ounces), chopped
- 1 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- ¼ cup grated Pecorino Romano or Parmigiano Reggiano cheese
Gremolata Breadcrumbs (Optional):
- 1 tablespoon olive oil
- 1 small clove garlic, minced
- ½ cup fresh breadcrumbs* (or panko breadcrumbs)
- 2 teaspoons lemon zest
- 1 tablespoon minced parsley
- ⅛ teaspoon kosher salt
Instructions
- Bring a large pot filled with salted water to boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, reserving approximately 1 cup of the pasta water.
- Heat the olive oil in a large sauté pan over medium high heat. Add the turkey sausage and cook until browned, breaking it up as it cooks.
- Add the garlic and red pepper flakes to the pan and cook until fragrant, about 1 minute. Add the kale and toss to coat with the oil. Sauté 1-2 minutes, then add the chicken broth and cover the pan. Cook until the kale is wilted, a few minutes. Add the lemon juice and season the kale with a pinch of salt and pepper to taste.
- Add the orecchiette and pecorino cheese to the pan and toss to combine all ingredients well. Stir in some of the reserved pasta water, a small amount at a time, until the pasta is coated. Serve the pasta as is or top with gremolata breadcrumbs, if desired.
- To make the gremolata breadcrumbs, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant. Add the breadcrumbs and stir to combine. Toast until breadcrumbs are golden brown, then remove from heat and toss with the lemon zest, parsley, and salt.
Notes
*To make fresh breadcrumbs, remove the crusts from 2 slices of bread and cut the bread into pieces. Pulse in a food processor for 10-15 seconds until crumbs form.
Gremolata Breadcrumbs (1 tablespoon): Calories: 23 Fat: 1.1g Saturated fat: 0.2g Carbohydrates: 3g Sugar 0g Sodium: 42mg Fiber: 0.2g Protein: 0.4g
I like to use Tuscan kale, also known as Lacinato or Dinosaur kale, in this dish. It's more delicate and less bitter than traditional curly kale. If you use curly kale, you'll have to cook it a few minutes longer.
Be sure to reserve some of the pasta cooking water before draining the pasta. You will use the pasta water to create a sauce that coats the orecchiette.
Orecchiette is available in most grocery stores in the pasta section. If you can't find it, you can substitute other small pasta shapes like shells.
Nutrition
Calories: 491kcal | Carbohydrates: 48g | Protein: 34g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 801mg | Potassium: 696mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5813IU | Vitamin C: 59mg | Calcium: 251mg | Iron: 3mg