Parmesan Orecchiette Pasta with Sausage and Kale

In this creamy Parmesan Orecchiette Pasta with Sausage and Kale, mild Italian sausage, tender kale and orecchiette pasta are tossed in a garlicky parmesan cream sauce. A simple yet incredibly delicious pasta dish for any night of the week. This recipe yields 6 generous servings.

Love a cozy and satisfying dinner but don’t want to spend all evening making it?

Orecchiette Pasta with Sausage and Kale is your answer.

As the weather gets colder I like to start adding simple yet hearty pasta dishes to our weekly dinner menu. And this gem is one of them. I love that calls for minimal ingredients and comes together pretty easily. Which means that I can put a deliciously comforting meal on the table in under an hour and I love that.

Usually I serve this pasta dish with a toasty warm baguette and salted butter, but other times I’ll make a salad too. Either way you serve it, this simple pasta dish is incredible.

To Make This Parmesan Orecchiette Pasta with Sausage and Kale You Will Need:

• olive oil – Or substitute with avocado oil.
• mild italian sausage – I use pork sausage for this, however turkey italian sausage would also work.
• garlic – Adds distinct punchy flavor.
• shallot – Lends delicate and sweet onion flavor.
• sea salt – For seasoning the pasta water.
• orecchiette pasta – Or use any small pasta shape you prefer.
• heavy cream – Is the base for the lusciously creamy sauce.
• parmesan cheese – Adds distinct nutty and cheesy flavor.
• nutmeg – Warm, aromatic with subtle hints of clove. Adds subtle flavor.
• red pepper flakes – For a little spicy kick but is totally optional.
• lemon juice – Adds acidity and brightness the sauce.
• lacinato kale – Or substitute with chopped baby spinach.
• reserved pasta water – Use to thin out the sauce if too thick.

In a large skillet or deep sided pan, add a teaspoon or two of olive oil and add in 1 pound mild italian sausage.

Use a wooden spatula to break up the sausage into crumbles, cooking over medium heat until fully cooked and no longer pink.

Meanwhile, bring a large pot of water to a boil. Once boiling, add a small palmful of sea salt (about 1-1/2 to 2 tablespoons)and stir.

Meanwhile, once the ground sausage is cooked, add in 1 medium diced shallot and 4 large cloves of minced fresh garlic.

Stirring often, cook until the shallot is tender, about 6 minutes. Once. softened, transfer the sausage mixture to a clean bowl.

At this point, add the pasta to the boiling water. Cook the pasta according to the instructions on the package.

Meanwhile, reduce the heat under the pan to medium-low. Pour in 1-1/2 cups heavy cream.

Add in 1-1/2 cups freshly grated parmesan cheese,  1/8 teaspoon freshly grated nutmeg, a pinch or two of red pepper flakes (if using) and about 1 tablespoon lemon juice.

Note: For a creamy and smooth consistency use freshly grated parmesan cheese.

Stir to combine.

Continue to stir over medium-low heat until the cheese melts,  sauce is smooth and thickened slightly.

Add in the chopped kale, stir and cook until tender. About 3 to 5 minutes or until desired doneness.

Stir in the sausage mixture.

And lastly, toss in the cooked orecchiette. Add a little of the reserved pasta water as needed so the sauce is to a desired consistency. Taste and season with kosher salt and freshly ground black pepper to taste.

Serve with a sprinkle of extra parmesan cheese and a pinch or two of red pepper flakes if desired.

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Enjoy! And if you give this Parmesan Orecchiette Pasta with Sausage and Kale recipe a try, let me know! Snap a photo and tag me on twitter or instagram!