Orecchiette Pasta with Sausage

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

12 ounces orecchiette pasta

16 ounces ground Italian sausage

2 cups fresh kale (chopped, may substitute spinach)

½ cup chicken broth

⅓ cup heavy cream

1 tablespoon minced garlic

1 teaspoon dijon mustard

¼ teaspoon crushed red pepper flakes

1 teaspoon salt (or to taste)

½ teaspoon cracked black pepper

⅓ cup shaved parmesan cheese

2 tablespoons butter

½ cup panko breadcrumbs

½ teaspoon garlic powder

Directions

Cook pasta, drain and set aside. While pasta is cooking, melt 2 tablespoons in a large skillet. Stir in the panko breadcrumbs and garlic powder and give it a good stir for 1-2 minutes until golden brown. Transfer to a dish and set aside.

In the same skillet you used for the breadcrumbs, brown the sausage over medium-high heat, breaking into crumbles as it cooks. Use a slotted spoon to transfer sausage to a plate and cover to keep warm. *Leave the sausage oil in the skillet.

Add garlic into the the pan and stir over medium heat for 1 minute til fragrant. Stir in red pepper flakes.

Stir in broth, cream, and dijon for 2-5 minutes until reduced by half and thickened slightly. Stir in kale for 2-3 minutes til wilted.

Stir pasta and parmesan til parmesan is melted, then stir in sausage.

Season generously with salt and pepper (to tase), top with additional parmesan and toasted breadcrumbs. Enjoy!

Nutrition

• Calories: 813 kcal
• Total Fat: 42 g
• Saturated Fat: 16 g
• Unsaturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 111 mg
• Sodium: 1652 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 34 g