One Pot Orecchiette with Kale and Italian Sausage

One Pot Orecchiette with Kale and Italian Sausage

  • 2 Tbs olive oil (plus more as needed)

  • 1 lb Italian (chicken) sausage

  • 1 shallot, minced

  • 4 garlic cloves, minced

  • 1 cup heavy cream

  • 1 cup grated Parmesan cheese, plus more for garnish

  • 1 Tbs. apple cider vinegar (or lemon juice if you have it)

  • kosher salt and pepper

  • 1 cup roughly chopped kale

  • 12 oz orecchiette, cooked (or your favorite pasta)

Warm the olive oil in a large pan. Crumble the sausage into the pan and cook until cooked through - making sure to crumble any large pieces. Remove sausage from the pan.

In that same pan saute the shallot and garlic for 30 seconds. Deglaze the pan with sherry vinegar or lemon juice. Add the cream and Parmesan cheese and cook over medium low for about 1 to 2 minutes or until the mixture coats the back of a spoon.

Add in a large pinch of salt and pepper and the kale and stir until the kale is barely wilted. Fold in the sausage and the cooked orecchiette and toss well. Taste for salt and pepper. Serve topped with more Parmesan cheese and red pepper flakes (or crispy breadcrumbs from old bread if you have them).

Amanda FredericksonComment