One Pan Orecchiette with Italian Sausage and Kale

This orecchiette with Italian sausage and kale had a great depth of flavor for a dish with so few ingredients.  My family loved this pasta and my husband enjoyed the leftovers for lunch today. This orecchiette with Italian sausage and kale paired nicely with a loaf of crusty baked bread and the Roasted Beet Salad with Spinach, Feta, and Toasted Pecans.

One-Pan Orecchiette with Italian Sausage and Kale

Ingredients:

• 4 cups (+/-) chicken broth, warmed
• 1 tbsp olive oil
• 1/2 sweet yellow onion, diced
• 1 lb mild ground Italian sausage
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp fennel seeds, crushed
• Pinch (or two) crushed red pepper flakes, to taste
• 3 cloves of garlic, minced
• 1 ½ cups orecchiette pasta
• Sea salt and freshly cracked black pepper, to taste
• 2 ½ cups kale, chopped
• Parmesan, shaved

How to Make One-Pan Orecchiette with Italian Sausage and Kale

Pour the chicken broth into a small saucepan over low heat to warm through.

Heat the olive oil in a large, deep large skillet over medium heat. Add the onion and cook, stirring occasionally until it is soft and golden, about 5-6 minutes.

Stir sausage into the onions along with the basil, oregano, crushed fennel seed, and crushed red pepper flakes; cook and stir until sausage is broken up and just browned, about 3-4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute. 

Pour 1 ½ cups of warm chicken broth into the sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan.

Add the orecchiette pasta; cook and stir pasta in the hot broth, adding remaining broth when liquid is absorbed until the pasta is cooked through and most of the broth is absorbed about 15 minutes. Taste and season with sea salt and freshly cracked pepper, if needed.

Stir kale into sausage mixture until it wilts, about 1-2 minutes.

Ladle pasta into bowls and top with shaved Parmesan. Serve immediately. Enjoy.

One-Pan Orecchiette with Italian Sausage and Kale

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Large skillet

Ingredients

• 4 cups +/- chicken broth, warmed
• 1 tbsp olive oil
• ½ sweet yellow onion diced
• 1 lb mild ground Italian sausage
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp fennel seeds crushed
• Pinch or two crushed red pepper flakes, to taste
• 3 cloves of garlic minced
• 1 ½ cups orecchiette pasta
• Sea salt and freshly cracked black pepper to taste
• 2 ½ cups kale chopped
• Parmesan shaved

Instructions

• Pour the chicken broth into a small saucepan over low heat to warm through.
• Heat the olive oil in a large, deep large skillet over medium heat. Add the onion and cook, stirring occasionally until it is soft and golden, about 5-6 minutes.
• Stir sausage into the onions along with the basil, oregano, crushed fennel seed, and crushed red pepper flakes; cook and stir until sausage is broken up and just browned, about 3-4 minutes.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Pour 1 ½ cups of warm chicken broth into the sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan.
• Add the orecchiette pasta; cook and stir pasta in the hot broth, adding remaining broth when liquid is absorbed until the pasta is cooked through and most of the broth is absorbed about 15 minutes. Taste and season with sea salt and freshly cracked pepper, if needed.
• Stir kale into sausage mixture until it wilts, about 1-2 minutes.
• Ladle pasta into bowls and top with shaved Parmesan. Serve immediately. Enjoy.

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