Skillet Orecchiette with Sausage and Kale
December 13, 2017
Orecchiette with Sausage and Kale
- Yield: 4-6 servings 1x
- 1 pound orecchiette
- Olive oil
- 1 lb. Sweet Italian sausage
- 1 shallot, minced
- 1⁄2 cup marinara sauce
- 1⁄4 cup heavy cream
- 4 cups baby kale or arugula
- 1 cup shredded Parmesan, divided
Heat a large pot of salted water to boiling and cook the pasta according to packagedirections. When tender, drain and reserve 1⁄4 cup of the pasta water. Return the pastato the pot and set aside.
Meanwhile, drizzle olive oil into a saute pan and brown the sausage over med-high heatuntil cooked through. Transfer the browned sausage to a paper towel lined plate.Saute the shallot in the same skillet you cooked the sausage in. Pour in the marinarasauce and heavy cream in the saute pan and stir to combine.
Return the sausage to the skillet. Mix in the kale, 1⁄2 cup cheese, and reserved 1⁄4 cup ofpasta water. Cover and cook for 2 minutes until the Kale is wilted. Stir in cooked pastaand serve topped with remaining Parmesan cheese.