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-todinner recipe!
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
12ouncesorecchiette pasta
16ouncesground Italian sausage
2cupsfresh kale, chopped, may substitute spinach
½cupchicken broth
⅓cupheavy cream
1tablespoonminced garlic
1teaspoondijon mustard
¼teaspooncrushed red pepper flakes
1teaspoonsalt, or to taste
½teaspooncracked black pepper
⅓cupshaved parmesan cheese
Crispy Topping
2tablespoonsbutter
½cuppanko breadcrumbs
½teaspoongarlic powder
Instructions
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!
Notes
Parmesan: use freshly grated/shaved parmesan, not pre-shredded as it doesn't melt and incorporate as well as fresh. Kale: feel free to swap out the kale for fresh spinach instead. Leftovers: This orecchiette pasta recipe will keep for up to 5 days in the fridge. Or you can freeze it for up to 5 months.Add-ins: I also like to sometimes add halved cherry tomatoes into this dish for some added color and nutrition. Vegetarian: 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!