Description
A fast, flavorful weeknight dinner featuring hot Italian sausage, wilted kale, and orecchiette pasta in a savory garlic and parmesan sauce. Ready in just 25 minutes.
Ingredients
Scale
- 12 ounces orecchiette pasta
- 1 pound hot Italian sausage (casings removed)
- 1 large bunch kale (about 6–8 ounces), torn into bite-sized pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: 1 cup cherry tomatoes, halved
- Optional: 1/2 cup white wine
Instructions
- Prep ingredients: Chop onion, mince garlic, and tear kale into bite-sized pieces. Set aside a measuring cup for pasta water.
- Cook pasta: Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente (8-10 minutes). Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.
- Brown sausage: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through. Drain excess grease if necessary, leaving some for flavor.
- Sauté aromatics: Push sausage to one side or remove from pan. Add diced onion and cook for 2-3 minutes until softened. Add garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Wilt kale: Add kale to the pan. Toss with sausage and onions. Add a splash of reserved pasta water if dry. Cook for 2-3 minutes until kale is tender but still has a bite.
- Combine: Add drained pasta to the skillet. Pour in chicken broth and stir to combine. Simmer for 1-2 minutes to let pasta absorb flavors.
- Finish: Remove from heat. Gradually stir in Parmesan cheese until melted and sauce thickens. Add more pasta water if needed to reach desired consistency.
- Serve: Serve immediately topped with extra Parmesan, fresh black pepper, and a drizzle of olive oil.
Notes
Save the starchy pasta water to help emulsify the sauce. Do not overcook the kale to maintain texture. For a lighter version, use chicken sausage and reduce Parmesan. For vegetarian, use meatless sausage and vegetable broth. For dairy-free, use nutritional yeast instead of Parmesan. This dish does not freeze well due to the dairy content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 4
- Protein: 22
Keywords: spicy sausage, kale orecchiette, weeknight dinner, easy pasta, Italian sausage recipe, quick dinner, gluten-free option