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Orecchiette with Sausage and Kale
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Orecchiette with Sausage and Kale

Our recipe for Orecchiette with Sausage and Kale offers a rift on the classic Italian pasta recipe by swapping rapini for leftover kale stems.
Course: Main Course
Cuisine: Italian
Keyword: Orecchiette with Sausage and Kale


  • 1 lb orecchiette
  • 5 Tbsp olive oil
  • 1 lb spicy chorizo sausage removed from casings
  • 3 garlic cloves minced
  • 1 cup chicken broth
  • 2 cups kale stems and leaves
  • 3 Tbsp butter
  • 1/2 cup grated Parmigiano Reggiano


  • Bring a large pot of salted water to boil. Add orecchiette and cook until al dente.
  • In a medium frying pan add a tablespoon of olive oil and kale stems, cooking over medium heat for 2 minutes. Cover with a lid and reduce heat to low, slowly cooking the stems so they soften for approximately 8 minutes. The kale stems are finished cooking once they are tender but still offer a crunch when bitten into.
  • In a large skillet, crumble sausage into the pan and cook, breaking apart with a wooden spoon or spatula, until lightly browned. Reduce the heat and add the garlic, cook for another minute.
  • Add the remaining olive oil, chicken broth, kale, and butter. Stir frequently for 4-5 minutes, scraping the bottom of the pan until the sauce reduces slightly.