Orecchiette Pasta with Sausage and Kale
4 to 6 servings
Ingredients
16 ounces orecchiette pasta
16 ounces Italian sausage
1 large bunch Tuscan kale, de-stemmed, and leaves chopped
1 large shallot, sliced
2 cloves garlic, sliced
1 cup salted pasta water
1 lemon, juiced
Salt, to taste
1/2 teaspoon red pepper flakes
1/2 cup grated parmesan cheese
Directions
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.
When the water is boiling, add the pasta and stir it rapidly to separate the pasta, since the orecchiette has a tendency to stick together. Cook until al dente, 9-11 minutes. Scoop out 1 cup of the pasta water, then drain.
Cut the sausage into small chunks.
Add the sausage into a large skillet coated with olive oil over medium heat. Cook for 6-7 minutes, stirring occasionally until the sausage is cooked through.
Add the chopped kale, shallot, red pepper, and garlic to the skillet. Stir to combine and cook for 5 minutes until kale is wilted.
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. Add Parmesan cheese and serve pasta in shallow bowls.
Dorothy's New Vintage Kitchen
Love the orecchiette pasta! Everything likes to nestle in them.
Animalcouriers
Looks lovely.
Roz
I love orecchiette! Especially prepared simply as you have done Jovina!