Orecchiette with Sausage and Kale

Four ingredients are all you need to prepare this Orecchiette with Sausage and Kale for a satisfying weeknight meal. This blend of pasta, meat, and vegetable can be customized to your taste or based on what's in your pantry.

Why you will love this dish

There's nothing more comforting than serving up a delicious and hearty dinner that comes together in less than 30 minutes with just a handful of ingredients. Orecchiette with Sausage and Kale is just this dish.

This recipe is not only quick and easy, but it's made with simple, fuss-free ingredients.  And this is a huge win on busy weeknights or anytime when you want to get dinner on the table in a jiffy.

For more quick pasta dishes, try Cheesy Tortellini with Ham and Peas, Pesto Pappardelle (Pasta with Pesto and Tomatoes), and Butternut Squash Pasta with Sage Brown Butter.

Serving ideas

Orecchiette with sausage and kale is hearty enough to be a meal by itself. But, for larger appetites, serve with garden salad or wedge salad and garlic bread.

Ingredients

This pasta may be short on ingredients but it's definitely not short on flavor.

• Hot Italian sausage is bold and spicy. For less heat, substitute sweet Italian sausage.
• Kale is earthy and stands up well against the sausage and pasta. Spinach can also be used.
• Parmesan cheese adds a nutty flavor. Pecorino Romano is another tasty option.

How to buy, store, and prep kale

Kale is a dark, leafy green that is part of the cabbage family.  It is known for its high nutritional value and is full of antioxidants, fiber, and vitamins.  Kale can be eaten raw in salads and smoothies or cooked in soups and pasta dishes.

• Buying - Look for kale with dark, firm leaves and stems that are strong and moist.  Kale can be found in the refrigerated produce section of your supermarket.
• Storing - Wash the kale after purchasing.  Shake off the excess water and wrap in paper towels.  Store in a zipper-top bag, pressing out the excess air before sealing.  Store in the produce drawer of your refrigerator for 5-7 days.
• Prepping - Kale stems are tough and fibrous.  While they are edible when cooked, I prefer to remove the stems before adding kale to recipes.  To easily remove the stems, fold the kale leaf in half and run your knife along the stem, separating it from the leaves.  Discard the stems and chop the leaves.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. Cook the pasta in well-salted water according to package directions, until al dente.  Reserve 1-1½ cups of the pasta water before draining.
2. Meanwhile, cook and crumble the sausage.  Drain on a paper towel-lined plate, leaving 1-2 teaspoons of fat in the pan. 
3. Add the chopped kale to the pan along with ¼ cup of pasta water. Sauté until wilted, approx. 4-5 minutes.  
4. Add the sausage back to the pan.

5. Add the pasta along with the parmesan cheese and the reserved pasta water, starting with ½ cup, stirring to create the sauce.  Add additional pasta water as necessary.
6. Season to taste with salt and pepper (if needed). Add crushed red pepper flakes for extra heat if desired.
7. Serve with grated Parmesan cheese.

Storing and reheating

Refrigerate leftovers in an airtight container for 3-4 days. This pasta reheats well. Microwave individual portions until warm throughout. Garnish with extra grated Parmesan.

Equipment

Pasta pot | Colander | 3.5 qt skillet | Liquid measuring cup | Microplane

Similar recipes you may enjoy

• Tortellini Sausage and Kale Soup
• Chicken with Kale and Artichokes (30 Minute Recipe)
• Tuscan Kale Pasta
• Blackened Salmon Caesar Salad with Kale

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This post was originally published in January 2019 and has been updated.