Description
A rich and flavorful orecchiette pasta dish with savory sausage, wilted cavolo nero, and a light, velvety sauce finished with Parmesan. Perfect for a cozy dinner that’s both hearty and satisfying!
Ingredients
Units
Scale
- 8 oz orecchiette pasta
- 2 tbsp olive oil
- 1/2 lb Italian sausage, casings removed
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup white wine (or chicken broth)
- 1 bunch cavolo nero (Tuscan kale), chopped
- 1/2 cup reserved pasta water
- 1/3 cup grated Parmesan cheese
- 1 tbsp unsalted butter
- Salt & black pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook orecchiette until al dente.
- Reserve 1/2 cup of pasta water, then drain and set aside.
Brown the Sausage:
- Heat olive oil in a large skillet over medium heat.
- Add sausage and break it apart with a spoon. Cook for 5-6 minutes until browned.
Sauté Aromatics & Greens:
- Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add cavolo nero and cook for 2 minutes until slightly wilted.
Deglaze & Simmer:
- Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan.
- Let it reduce for 2 minutes, then add reserved pasta water.
Combine & Finish:
- Toss in orecchiette, butter, and Parmesan. Stir well until coated in a silky sauce.
- Season with salt and black pepper to taste.
Serve:
- Plate the pasta and garnish with extra Parmesan. Enjoy warm!
Notes
- For a creamier sauce, add a splash of heavy cream or a bit more butter.
- You can substitute cavolo nero with regular kale or spinach if needed.
- If you prefer a spicier dish, increase the red pepper flakes or add a pinch of chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Italian, Comfort Food
- Method: Sautéing, Boiling
- Cuisine: Italian
