Creamy Orecchiette Sausage Pasta
Orecchiette Sausage Pasta in Creamy Tomato Sauce is a delightful dish that brings comfort and flavor to your dinner table. This pasta is combined with flavorful sausage, creamy tomato sauce, and nutritious kale, making it a complete meal that everyone will enjoy. Perfect for busy weeknights or a cozy dinner with friends, this recipe is both indulgent and easy to prepare.
Why Make This Recipe
This recipe is perfect for several reasons. First, it is packed with flavors from the Italian sausages and the creamy tomato sauce. The addition of kale provides a nice nutritional boost while adding a pop of color. Second, it is incredibly simple to make, requiring basic cooking techniques that anyone can handle. Lastly, it brings a taste of Italy right into your home, making your meals feel special without needing to spend a lot of time in the kitchen.
How to Make Orecchiette Sausage Pasta in Creamy Tomato Sauce
Ingredients :
- 400g / 14oz orecchiette pasta (or other pasta)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 500g / 1lb Italian pork sausages, meat squeezed out of their casings
- 1/4 cup white wine, anything not too sweet (or sub with water)
- 1 cup tomato passata (called "tomato puree" in the US)
- 3/4 cup cream (heavy/thickened)
- 3/4 cup milk (any fat %)
- 1/3 cup parmesan, finely grated
- 1 tsp Italian herbs
- 1/4 tsp red pepper flakes (chili flakes)
- 1/4 tsp each salt and pepper
- 3 cups (packed) kale leaves, torn into bite-size pieces (or baby spinach, Swiss chard, Tuscan kale, etc.)
- Parmesan, for serving
Directions :
- Bring a large pot of water to a boil and cook pasta according to package directions minus 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside.
- Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
- Add sausage meat and cook, breaking it up as you go, until there are some golden bits, about 4 minutes.
- Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate.
- Add remaining ingredients except kale. Stir well, bring to a simmer, then turn the stove down to low and simmer gently for 2 minutes to blend all the flavors.
- Add pasta and kale. Toss well for 1 minute to coat pasta with the sauce. If it gets too thick, use the reserved pasta cooking water to loosen it up.
- Serve immediately, garnished with freshly grated parmesan.
How to Serve Orecchiette Sausage Pasta in Creamy Tomato Sauce
Serve this delicious pasta in bowls, topped with extra grated parmesan cheese and a sprinkle of red pepper flakes for a little heat. Pair it with a simple green salad and crusty bread for a complete meal.
How to Store Orecchiette Sausage Pasta in Creamy Tomato Sauce
This pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to bring back the creamy texture.
Tips to Make Orecchiette Sausage Pasta in Creamy Tomato Sauce
- Use a high-quality sausage for the best flavor.
- Adjust the spice level by adding more or less red pepper flakes according to your preference.
- Feel free to swap the kale for other greens like spinach or Swiss chard.
Variation
You can customize this recipe by adding other vegetables, such as bell peppers or zucchini, or by using a different protein like chicken or turkey.
FAQs
-
Can I use a different type of pasta?
- Yes! While orecchiette is recommended, you can use any pasta shape you like.
-
What can I use instead of white wine?
- If you prefer not to use wine, you can substitute it with chicken or vegetable broth.
-
How can I make this dish vegetarian?
- Replace the sausage with a meat substitute, and use vegetable broth instead of white wine.
Enjoy making this delightful Orecchiette Sausage Pasta in Creamy Tomato Sauce for your next meal!
Orecchiette Sausage Pasta in Creamy Tomato Sauce
Ingredients
Pasta and Greens
- 400 g orecchiette pasta or other pasta
- 3 cups kale leaves, torn or baby spinach, Swiss chard, Tuscan kale, etc.
Sauce Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 500 g Italian pork sausages, meat squeezed out
- 1/4 cup white wine or sub with water
- 1 cup tomato passata called 'tomato puree' in the US
- 3/4 cup cream (heavy/thickened)
- 3/4 cup milk any fat percentage
- 1/3 cup parmesan, finely grated
- 1 tsp Italian herbs
- 1/4 tsp red pepper flakes chili flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil and cook pasta according to package directions minus 1 minute.
- Just before draining, scoop out 1 cup of pasta cooking water and set aside.
Making the Sauce
- Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
- Add sausage meat and cook, breaking it up as you go, until there are some golden bits, about 4 minutes.
- Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate.
- Add remaining ingredients except kale. Stir well, bring to a simmer, then turn the stove down to low and simmer gently for 2 minutes to blend all the flavors.
Combining Pasta and Sauce
- Add pasta and kale. Toss well for 1 minute to coat pasta with the sauce.
- If it gets too thick, use the reserved pasta cooking water to loosen it up.
- Serve immediately, garnished with freshly grated parmesan.
