Orecchiette Sausage Pasta
Rich, comforting and packed with flavour, this creamy sausage pasta combines savoury Italian sausage, tender kale and a silky tomato cream sauce that clings to every piece of pasta. Perfect for an easy weeknight dinner that feels restaurant-worthy!
Recipe by recipetineats.
Ingredients
400g orecchiette pasta
1 tbsp olive oil
2 garlic cloves, minced
500g Italian pork sausages, casings removed
1/4 cup white wine (or water)
1 cup tomato passata
3/4 cup cream
3/4 cup milk
1/3 cup parmesan, finely grated
1 tsp Italian herbs
1/4 tsp chilli flakes
1/4 tsp salt
1/4 tsp black pepper
3 cups kale leaves, torn into bite-sized pieces
To Serve
Freshly grated parmesan
Method
- Bring a large pot of salted water to the boil and cook the pasta according to package instructions, reducing the cooking time by 1 minute. Reserve 1 cup of pasta cooking water before draining.
- Meanwhile, heat olive oil in a large skillet over high heat. Add the garlic and cook for 15 seconds until fragrant.
- Add the sausage meat and cook, breaking it up with a spoon, until browned with some golden caramelised bits, about 4 minutes.
- Pour in the white wine and cook until mostly evaporated, scraping up any browned bits from the base of the pan.
- Stir in the tomato passata, cream, milk, parmesan, Italian herbs, chilli flakes, salt and pepper. Bring to a gentle simmer and cook for 2 minutes.
- Add the cooked pasta and kale. Toss for 1 minute until the kale has wilted and the pasta is evenly coated in the sauce. If needed, add some reserved pasta water to loosen the sauce.
- Serve immediately with extra grated parmesan.
