Orecchiette with Kale and Sausage

By Kaela Farrington, Lagana Pasta

This easy pasta is easily adaptable for whatever ground meat and seasonal hearty greens you have on hand. Don’t have preserved lemons? Substitute lemons zest and some flaky sea salt.

Serves four.

  • 1 pound orecchiette pasta
  • 4 tablespoons olive oil
  • 1 pound mild Italian sausage
  • 3 cloves garlic, thinly sliced
  • 1 bunch kale, ribs removed and roughly chopped
  • 2 tablespoon preserved lemon, minced
  • 1 teaspoon red pepper flakes (optional)
  • Kosher salt & pepper to taste

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook until it
browns, about 8 minutes, breaking up the meat with the back of a spoon. Remove the sausage and
drippings and set aside in a bowl.

While the sausage cooks, bring a large pot of water to a boil. Add 2 tablespoons of Kosher salt. Add
pasta when water returns to rolling boil. Cook pasta until al dente according to package directions.

While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in the skillet and add the garlic.
Sauté until golden brown, about 2 minutes. Add the kale to the pan, tossing it to wilt. Use a small
amount of pasta water (white wine works too) to help cook the kale down. Add the preserved lemon
and red pepper flakes (if using) stir to combine. Season with salt and pepper.

Add the sausage and drippings back to the skillet and toss with kale. Add al dente pasta directly to the
sauce using a slotted spoon, along with 1/2 cup of pasta water. Continue cooking until pasta water is
cooked down, stirring continuously to assure the pasta is well coated. Taste and adjust seasoning.

Divide the pasta between four warmed bowls and enjoy!

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