In this creamy Parmesan Orecchiette Pasta with Sausage and Kale, mild Italian sausage, tender kale and orecchiette pasta are combined in a garlicky Parmesan cream sauce. It’s a simple, hearty dish that comes together quickly and yields about six generous servings.
Looking for a cozy, satisfying weeknight meal that doesn’t take hours to prepare? Orecchiette pasta with sausage and kale is an ideal choice. This recipe uses minimal ingredients, cooks up in under an hour, and delivers comforting flavor without fuss.
Orecchiette Pasta with Sausage and Kale is your answer.
As the weather cools, I like to add straightforward, filling pasta dishes to the weekly rotation. This one shines because it’s uncomplicated yet full-flavored. You can serve it with a warm baguette and butter or pair it with a crisp salad—either way it’s a crowd-pleaser.
This dish is versatile: use pork or turkey Italian sausage, swap lacinato kale for baby spinach if you prefer, and adjust red pepper flakes to control the heat. Freshly grated Parmesan keeps the sauce smooth and flavorful.
To Make This Parmesan Orecchiette Pasta with Sausage and Kale You Will Need:
- olive oil – or substitute avocado oil
- mild Italian sausage – pork or turkey both work
- garlic – for savory depth
- shallot – adds a delicate, sweet onion flavor
- sea salt – for seasoning the pasta water
- orecchiette pasta – or any small pasta shape you prefer
- heavy cream – the base for a rich, silky sauce
- Parmesan cheese – freshly grated for best texture and flavor
- nutmeg – a pinch for warmth and balance
- red pepper flakes – optional, for a little heat
- lemon juice – brightens the sauce
- lacinato (Tuscan) kale – stems removed and leaves chopped; baby spinach can be substituted
- reserved pasta water – to adjust the sauce consistency as needed
In a large skillet or deep-sided pan, heat 1–2 teaspoons of olive oil and add 1 pound of mild Italian sausage. Break the sausage into small pieces with a wooden spatula and cook over medium heat until no longer pink.
While the sausage cooks, bring a large pot of water to a boil. Add a generous pinch of sea salt (about 1½ to 2 tablespoons) once the water is boiling, then add the pasta and cook according to package instructions.
When the sausage is cooked, add 1 medium diced shallot and 4 cloves of minced garlic to the pan. Stir frequently and cook until the shallot softens, about 6 minutes. Transfer the sausage and aromatics to a clean bowl and set aside.
Reduce the heat to medium-low. Pour 1½ cups of heavy cream into the pan, then add about 1 tablespoon of fresh lemon juice, 1½ cups of freshly grated Parmesan, 1/8 teaspoon grated nutmeg and red pepper flakes to taste. Stir continuously over low heat until the cheese melts and the sauce is smooth and slightly thickened. Using freshly grated Parmesan helps ensure a creamy, lump-free sauce.
Add the chopped kale to the sauce and cook until wilted and tender, about 3–5 minutes depending on how soft you like it. Stir the reserved sausage mixture back into the pan.
Toss the cooked orecchiette into the sauce. Add a splash of the reserved pasta water as needed to reach your desired consistency. Season to taste with kosher salt and freshly ground black pepper. Finish with an extra sprinkle of grated Parmesan and, if desired, a pinch of red pepper flakes.
Serve immediately, garnished with additional Parmesan. This pasta pairs nicely with crusty bread or a simple salad for a complete, comforting meal.
Parmesan Orecchiette Pasta with Sausage and Kale
Ingredients
- Sea salt, for pasta water
- 1 pound orecchiette pasta
- 1 teaspoon olive oil
- 1 pound mild Italian sausage
- 4 cloves garlic, finely chopped
- 1½ cups heavy cream
- 1–1½ cups freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon grated nutmeg
- Red pepper flakes, to taste (optional)
- 1 bunch Tuscan (lacinato) kale, stems removed and leaves chopped
- Reserved pasta water, as needed to thin the sauce
Instructions
- Heat the olive oil in a large skillet or deep-sided pan. Add the Italian sausage and break it up with a spatula. Cook over medium heat until no longer pink.
- Add the diced shallot and minced garlic to the cooked sausage. Cook, stirring often, until the shallot softens, about 6 minutes. Transfer the mixture to a bowl and set aside.
- Bring a large pot of water to a boil. Add a generous pinch of sea salt, then cook the pasta according to package directions. Reserve some pasta water before draining.
- Reduce the pan heat to medium-low. Pour in the heavy cream and lemon juice, then stir in the Parmesan, nutmeg and red pepper flakes. Cook, stirring, until the cheese melts and the sauce is smooth and slightly thickened.
- Add the chopped kale to the sauce and cook until tender, about 3–5 minutes. Return the sausage mixture to the pan and stir to combine.
- Toss in the cooked orecchiette and add reserved pasta water a little at a time until the sauce reaches your preferred consistency. Taste and season with kosher salt and freshly ground black pepper.
- Serve immediately with additional grated Parmesan and red pepper flakes if desired.
Notes
Nutrition Disclaimer: All information is for general guidance only and not a substitute for professional advice.