Name: Orecchiette Pasta with Sausage and Kale
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 12 ounces orecchiette pasta -; 14-16 ounces bulk Italian sausage -; 1 large bunch purple or Tuscan kale, de-stemmed and leaves chopped -; 1 large shallot, sliced -; 2 cloves garlic, sliced -; 1/2 cup salted pasta water -; 1 lemon, juice only -; Salt, to taste -; For the Crispy Parmesan Breadcrumbs -; 2 tablespoons butter -; 1/2 cup breadcrumbs -; 1/2 cup grated Parmesan cheese -; 1/2 teaspoon red pepper flakes (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Orecchiette Pasta with Sausage and Kale

1. 12 ounces orecchiette pasta -

2. 14-16 ounces bulk Italian sausage -

3. 1 large bunch purple or Tuscan kale, de-stemmed and leaves chopped -

4. 1 large shallot, sliced -

5. 2 cloves garlic, sliced -

6. 1/2 cup salted pasta water -

7. 1 lemon, juice only -

8. Salt, to taste -

9. For the Crispy Parmesan Breadcrumbs -

10. 2 tablespoons butter -

11. 1/2 cup breadcrumbs -

12. 1/2 cup grated Parmesan cheese -

13. 1/2 teaspoon red pepper flakes (optional) -

How to cook deliciously - Orecchiette Pasta with Sausage and Kale

1. Stage

Make the crispy parmesan breadcrumbs: Melt butter in a medium skillet over medium heat. In a small bowl, toss together breadcrumbs, parmesan, and red pepper flakes to avoid any huge parmesan clumps. Pour into skillet and stir to coat with butter. Cook for 3-4 minutes, tossing occasionally, until browned. Set aside until ready to eat.

2. Stage

Cook the pasta in salted water: Fill a large pot with water and set it over medium-high heat. Add a tablespoon of kosher salt (or 2 teaspoons table salt) per quart of water. The water should taste seasoned, but not seawater-salty. It’s important to get the salt level right in the water because we will be using it to finish the dish. When the water is boiling, add the pasta and stir it rapidly to separate the pasta, since orecchiette has a tendency to stick together. Cook until al dente, probably 9-11 minutes. Scoop out a cup of the pasta water (don't forget!), then drain and rinse the pasta to stop the cooking.

3. Stage

Cook the sausage: While the pasta cooks, add the Italian sausage in small chunks to a large skillet over medium heat. Cook, letting the sausage render out fat, for 6-7 minutes, stirring occasionally, until the sausage is cooked through. At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.

4. Stage

Add kale, shallot, and garlic: Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.

5. Stage

Add cooked orecchiette and pasta water: Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water. Serve pasta in shallow bowls garnished with crispy breadcrumb topper. Store leftovers in the fridge for 5-6 days. Reheat in the microwave with a splash of water or over the stove in a skillet on medium-high heat.