One Pan Orecchiette with Italian Sausage and Kale
One Pan Orecchiette with Italian Sausage and Kale takes around 45 minutes from beginning to end. This main course has 640 calories, 35g of protein, and 43g of fat per serving. This recipe serves 4 and costs $2.91 per serving. 38 people have made this recipe and would make it again. Head to the store and pick up orecchiette pasta, dried basil, oregano, and a few other things to make it today. It is brought to you by For the Love of Cooking. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns an outstanding spoonacular score of 84%. Users who liked this recipe also liked One Pan Orecchiette with Sausage and Kale + Weekly Menu, Orecchiette With Sausage And Kale, and Orecchiette with Sausage Kale and Sundried Tomato.
Servings: 4
Ingredients:
4 cups (+/-) chicken broth, warmed
1/2 tsp dried basil
1/2 tsp fennel seeds, crushed
3 cloves of garlic, minced
1 lb mild ground Italian sausage
2 ½ cups kale, chopped
1 tbsp olive oil
1 ½ cups orecchiette pasta
1/2 tsp dried oregano
Parmesan, shaved
Pinch (or two) crushed red pepper flakes, to taste
Sea salt and freshly cracked black pepper, to taste
1/2 sweet yellow onion, diced
Equipment:
sauce pan
frying pan
bowl
ladle
Cooking instruction summary:
Pour the chicken broth in a small saucepan over low heat to warm through.Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally until it issoft 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 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 pasta is cooked through and most of the broth is absorbed, about 15 minutes, making sure to break up any orecchiette that are stuck together. Taste and season with sea salt and freshly cracked pepper, if needed.Stir kaleinto sausage mixture until itwilts, about 1-2 minutes. Ladle pasta into bowls and top with shaved Parmesan. Serve immediately. Enjoy.Recipe and photos by For the Love of Cooking.net
Step by step:
1. Pour the chicken broth in a small saucepan over low heat to warm through.
2. Heat the olive oil in a large, deep skillet over medium heat.
3. Add the onion and cook, stirring occasionally until it issoft 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.
4. Add the minced garlic and cook, stirring constantly, for 1 minute.
5. Pour 1 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.
6. Add the orecchiette pasta; cook and stir pasta in the hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes, making sure to break up any orecchiette that are stuck together. Taste and season with sea salt and freshly cracked pepper, if needed.Stir kaleinto sausage mixture until itwilts, about 1-2 minutes. Ladle pasta into bowls and top with shaved Parmesan.
7. Serve immediately. Enjoy.Recipe and photos by For the Love of Cooking.net
Nutrition Information:
covered percent of daily need
