Orecchiette Pasta with Kale & Sausage

4 servings


25 minutes

total time


1 pound orecchiette pasta

1 pound mild Italian sausage, casing removed

6 garlic cloves, thinly sliced

1½ cups heavy cream

1½ cups freshly grated Parmesan cheese, plus more for serving

Sea salt to taste, plus more for serving

Freshly cracked black pepper, to taste, plus more for serving

2 teaspoons fresh lemon juice (from 1 lemon)

1 bunch Tuscan or lacinato kale, tough stems discarded and leaves roughly chopped (about 4 cups)

Red pepper flakes, for serving (optional)


Bring a large pot of salted water to a boil over high heat

Cook the pasta until al dente, according to the package directions

Reserve 1 cup of pasta water

Drain and set aside

Meanwhile, heat a large nonstick skillet over medium heat

Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 8 minutes

Add the garlic and cook until fragrant, 1 more minute

Using a slotted spoon, transfer the sausage and garlic to a bowl.Add the cream and parmesan to the saucepan

Cook, stirring often, until thick enough to coat the back of a wooden spoon, about 2 minutes

Add salt and pepper to taste

Add the lemon juice, ½ cup reserved pasta water and kale and cook, stirring occasionally, until wilted, about 2 minutes.Return the sausage mixture to the saucepan along with the drained pasta, stir to combine

Add pasta water 2 tablespoons at a time until the sauce is your desired consistency

To serve, sprinkle the pasta with additional parmesan and red pepper flakes, if using and salt and pepper if desired.


Serving Size




Total Fat

51 g

Saturated Fat

26 g

Unsaturated Fat


Trans Fat



154 mg


1083 mg

Total Carbohydrate

55 g

Dietary Fiber

1 g

Total Sugars

4 g


27 g

4 servings


25 minutes

total time
Start Cooking