This Sausage and Kale Orecchiette is a great weeknight meal.
It uses just a few ingredients and can be made quickly.
Great for kids, too!
Nick Evans
By my rough calculations, my kids are 1/8 Italian.
This Sausage and Kale Orecchiette is a great beginner pasta dish.
It has just a few ingredients, with the pasta water itself playing a star role.
Nick Evans
It also comes together quickly and will make you feel like a cooking rockstar even on a tired Wednesday.
Suggestions and Substitutions for This Skillet Pasta
Use the Pasta Water It’s Key!
(I like to use about a tablespoon of kosher salt per quart of water.)
Nick Evans
If you leave this step out, you will notice it in the final dish.
Dry pasta is the worst.
Reheat it either on the stovetop or in the microwave.
Nick Evans
Either way, add a splash of water to it to bring it back to life while it reheats.
The Dad Add: Crispy Parmesan Breadcrumbs!
This is one of my go-to pasta toppers.
Nick Evans
But you know what?
They even tried the kale.
Sometimes a little extra work goes a long way!
Nick Evans
Pour into skillet and stir to coat with butter.
Cook for 3-4 minutes, tossing occasionally, until browned.
Set aside until ready to eat.
Nick Evans
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.
Nick Evans
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.
Nick Evans
While the pasta cooks, add the Italian sausage in small chunks to a large skillet over medium heat.
Add the chopped kale, shallot, and garlic to the skillet.
Stir to combine and cook for 2-3 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.
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.
