Orecchiette with Chicken Sausage and Wilted Greens

Orrechitette Pasta (1 of 1).jpg

Hands down orecchiette (even though I never seem to spell it correctly - thank goodness for autocorrect) is my all time favorite pasta. I learned how to make it from scratch in cooking school and from that moment fell in love with these chewy little pieces of pasta.

Sadly I am no making fresh pasta too frequently these days but dried pasta is just as delicious. I love this dish because it is hearty and light all at the same time. I use Italian chicken sausage because I am not really feeling pork these days but regular Italian sausage would work too.

Orecchiette with Chicken Sausage and Wilted Greens

  • 1 lb dried orecchiette pasta

  • 2 Tbs. olive oil

  • 1 lb Italian chicken sausage, casings removed

  • 1 bunch kale ribs removed and roughly chopped

  • 1/4 cup chicken broth

  • 1/2 cup Parmesan cheese, grated

  • 1 tsp. Lemon zest

  • Salt to taste

  • Red pepper flakes

Cook pasta according to packaging instructions. Set aside.

In the same pan warm the olive oil over medium heat. Add the chicken sausage and cook for 4 to 6 minutes or until browned, breaking up large pieces. Add the kale and chicken broth and stir well. Cover the pan and allow the kale to steam. Fold in the Parmesan cheese and lemon zest. Taste for salt and serve with a sprinkle of red pepper flakes.

Makes about 4 servings


Amanda Fredericksonweekseats10291 Comment