Easy, simple, tasty Orecchiette Pasta with Sausage with kale in a light cream sauce topped off with a buttery, crispy topping! This 30-minute meal will be your weeknight go-to dinner recipe!
My family just loves one-dish meals. So easy, so tasty, and so easy to clean up (since I cook, someone else has to do the cleaning!). This orecchiette pasta recipe doesn’t disappoint, and adding the kale in there guarantees my kids eat a veggie too (they don’t even bother to pick it out — huge win).
Here’s How You Make It
- Orecchiette pasta — I love to use orecchiette because it soaks up the dijon sauce so well but you could substitute another type of pasta too.
- Ground Italian sausage — I like to purchase ground sausage for ease of cooking but you could also take sausage out of sausage casings to make it ground or cook up sausages and then slice them thin to add back into the orecchiette with sausage recipe.
- Kale — fresh, chopped, may substitute spinach
- Chicken broth — I use low-sodium chicken broth but you can use whatever kind you have on hand or even vegetable or beef broth in pinch.
- Heavy cream — Heavy cream goes well in this dish, and it helps to thicken the sauce. If you don’t have heavy cream, you can use whole milk or fat free half and half.
- Garlic — I use minced garlic from a jar, but you can mince your own if you prefer.
- Dijon mustard — Dijon mustard gives a great depth of flavor to this sausage and pasta dish and pairs well with the ground Italian sausage too.
- Crushed red pepper flakes — You can skip these if you’re not a fan of spice. But any red pepper flake brand will do.
- Salt and cracked pepper — Add salt and cracked (or ground) pepper to taste.
- Parmesan cheese — I shred my own parmesan, it melts so much better into this pasta with sausage dish. But if you don’t have a wedge of parm to grate, you can substitute pre-grated parmesan.
- Butter — I use unsalted butter and add salt later. But you can use whatever kind of butter you like. If you use salted butter, be sure to go light when salting later.
- Panko bread crumbs — Store-bought Panko breadcrumbs are fine, any brand you like.
- Garlic powder — Any store-bought or name-brand type of garlic powder is fine in this pasta with sausage dish.
Step By Step Instructions
- First, cook the orecchiette pasta, drain, and set aside. While pasta is cooking, melt 2 tablespoons of butter in a large skillet. Stir in the panko breadcrumbs and garlic powder into the melted butter and stir all together for 1-2 minutes or until the panko is golden brown. Transfer the crumble to a dish and set it aside.
- Now, in the same skillet you used for the breadcrumbs, brown the sausage over medium-high heat, breaking it into crumbles as it cooks. Using a slotted spoon, transfer the sausage to a plate and cover it to keep it warm, leaving the sausage oil in the skillet.
- Next, add the garlic into the pan and stir it over medium heat for 1 minute, or until fragrant, then stir in the red pepper flakes.
- Now stir in the broth, the cream, and the dijon for 2-5 minutes, or until it’s reduced by half and thickened slightly, then stir in the kale for 2-3 minutes, or till it’s wilted.
- Finally, add back in the orecchiette pasta and then the parmesan and stir until the parmesan is melted, then stir in the sausage.
- Season this pasta with sausage dish generously with salt and pepper (to taste), and top it with additional parmesan and toasted breadcrumbs. Enjoy!
Why This Recipe Works
Easy — This recipe only takes about 30 minutes to make and contains simple ingredients. It’s truly as easy as cooking pasta, cooking sausage, making a quick sauce and golden panko topping, and putting it all together.
Sausage — I love using ground Italian sausage in this pasta with sausage recipe. It has the perfect blend of spices that I think are so tasty. But you can use whatever kind of sausage that you prefer.
Orecchiette — Orecchiette is just a fun pasta shape that I think not only looks yummy but tastes great too. It holds the little bites of sausage and sauce perfectly like eating a mouthful of tiny little spoons. You can use whatever pasta you have on hand though, you don’t have to wait till you get orecchiette in your pantry to try this pasta with sausage dish out.
One pan — Okay so yes, you have to cook the pasta and drain it but after that, this orecchiette pasta recipe comes together in just one pan. Cook in it, serve out of it, clean it up. No muss, no fuss!
- Use freshly grated/shaved parmesan, not pre-shredded as it doesn’t melt and incorporate as well as fresh.
- Feel free to swap out the kale for fresh spinach instead.
- This orecchiette pasta recipe will keep for up to 5 days in the fridge. Or you can freeze it for up to 5 months.
- I also like to sometimes add halved cherry tomatoes into this dish for some added color and nutrition.
- For a vegetarian version of this orecchiette pasta with sausage, you can add instead a can of drained white beans (navy or cannellini). It will still be just as delicious!
- Store any dry, uncooked pasta in an airtight container in a cool dry place (like your pantry).
What Is Orecchiette Pasta?
First thing’s first, let’s learn how to pronounce this long, crazy word: Oh-reck-ee-ET-tay. Got that? Good.
Now, next, what is orecchiette pasta? It’s kind of like a shell but not as curved or rounded. I think it looks like a small spoon. The word actually means “small ears” in Italian so I guess you could say this pasta shape looks like a small ear. The edges of the pasta are thicker than the middle and it’s chewy when cooked al dente.
Orecchiette pasta is great with sausage, like in this dish of course, but it’s also a great carrier for lots of sauces like tomato sauce, alfredo (for a healthier alfredo try my Greek Yogurt Alfredo Sauce), pesto, and more.
What Is Orecchiette Pasta Good for?
Orecchiette pasta is good for dishes with simple sauces like tomato sauce or pesto. It’s also great with sauteed vegetables or alternative sauces like roasted red pepper sauce.
It’s also great in mac and cheese, in chicken noodle soup, and as a super simple side with butter and parmesan.
How Do You Know When Pasta Is Al Dente?
“Al dente” means to be “cooked just enough to retain a somewhat firm texture.” With pasta, this means you want the pasta to have some “bite” in it. You don’t want to boil it until it’s mushy.
The best way to cook your pasta “al dente” is to try it about two minute before the package says it’s going to be done. If you take a bite of the cooking pasta (cool it off first before you bite into it, of course), and it is tender enough to chew (no crunch) but isn’t yet mushy or too soft, then that’s al dente. You can take the pasta off the burner and strain at this point.
More Pasta Recipes
If you love easy pasta dishes, then you’ll be sure to love making Cajun Shrimp Alfredo Pasta, Spicy Tomato Garlic Shrimp Pasta, and Chicken and Sausage Pasta.
- Creamy Mushroom Pasta with Bacon
- Creamy Sausage Pasta
- One Pot Creamy Pesto Chicken Pasta
- Instant Pot Ground Beef Pasta
- Tuscan Sausage Pasta
- Farmers Market Summer Veggie Pasta
Orecchiette Pasta with Sausage
- 12 ounces orecchiette pasta
- 16 ounces ground Italian sausage
- 2 cups fresh kale - chopped, may substitute spinach
- ½ cup chicken broth
- ⅓ cup heavy cream
- 1 tablespoon minced garlic
- 1 teaspoon dijon mustard
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon salt - or to taste
- ½ teaspoon cracked black pepper
- ⅓ cup shaved parmesan cheese
- 2 tablespoons butter
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- Cook pasta, drain and set aside. While pasta is cooking, melt 2 tablespoons in a large skillet. Stir in the panko breadcrumbs and garlic powder and give it a good stir for 1-2 minutes until golden brown. Transfer to a dish and set aside.
- In the same skillet you used for the breadcrumbs, brown the sausage over medium-high heat, breaking into crumbles as it cooks. Use a slotted spoon to transfer sausage to a plate and cover to keep warm. *Leave the sausage oil in the skillet.
- Add garlic into the the pan and stir over medium heat for 1 minute til fragrant. Stir in red pepper flakes.
- Stir in broth, cream, and dijon for 2-5 minutes until reduced by half and thickened slightly. Stir in kale for 2-3 minutes til wilted.
- Stir pasta and parmesan til parmesan is melted, then stir in sausage.
- Season generously with salt and pepper (to tase), top with additional parmesan and toasted breadcrumbs. Enjoy!
Nice info!” I read this post. Your post is such a nice and your recipes are delicious . Thanks for sharing tasty recipes.
Such a good recipe! An easy meal to make on a weeknight for the family, too.
Easy weeknight dinner! Added some tomato and basil from the garden! Delicious
geez what can i say, this was so flavorful and so easy to make, I threw in a handful of sundried tomatoes and it was delicious. New favorite pasta dish.
This was a VERY delicious dinner last night. Oops! I forgot to buy the kale/spinach, so I just made it without and served brussel sprouts on the side. Also, for the three meat lovers in my family, I used two pounds of sausage, a whole 16 oz./1 pound package of orechhiette, and doubled the sauce. These ratio changes yielded a lightly sauced dish.. which surprised me a bit as I expected it to be saucier having omitted the veg and not doubling the pasta. It wasn’t a bad surprise. As I said, it was delicious, perfect, and I wouldn’t change a thing moving forward. Just something to note for anyone looking for a particularly saucy dish. When I do this again, I do plan to include the greens in this dish.. so maybe at that point I’d consider increasing the sauce by half. Thanks for a great recipe! I got great remarks from some very picky eaters. 🙂