Web12 ounces orecchiette pasta 16 ounces ground Italian sausage 2 cups fresh kale - chopped, may substitute spinach ½ cup chicken broth ⅓ cup heavy cream 1 …
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Web12 ounces orecchiette pasta 14-16 ounces bulk Italian sausage 1 large bunch purple or Tuscan kale, de-stemmed and leaves …
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WebWhen hot, add the sausage and cook for about 5 minutes on each side, or until well-browned. Shove the browned sausage to the …
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WebSlice 12 oz. chicken sausage into medallions. Add the chicken sausage to a large pot along with 2 Tbsp olive oil. Sauté the …
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WebOnce the sausage is cooked, add in the olive oil, sliced garlic cloves and sun-dried tomato and cook until the garlic becomes fragrant. Then add in the chopped kale and 1/4 cup of the pasta water and turn …
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WebMeanwhile put a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the sausage and cook, stirring only occasionally, until very well browned, about 4 minutes. Add the kale and cook for 1 …
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WebStir to combine and cook for 2 to 3 minutes until kale is wilted. Add the cooked orecchiette, ½ cup pasta water, and lemon juice to the skillet. Toss to combine …
WebStep 1. Combine crumbled sausage, shallot and garlic in a large saucepan over medium heat. Cook, stirring, until the sausage is cooked through and starting to brown, 4 to 5 …
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WebWhile the pasta cooks, heat 3 Tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the bell pepper and sausage and continue to sauté until the sausage is …
WebCook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage. Mix well, add remaining olive oil, grated cheese, salt and …
WebIn a large sauté pan, cook the sausage over medium low heat until just done. Remove from heat and cut into small pieces. In the same sauté pan, increase the heat to …
WebRinse, trim, and coarsely chop the kale. Peel and finely chop the garlic, then briefly sweat in the oil. Add the kale, and cook for 1-2 minutes.
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WebReserve a cup of the pasta water. In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly. Add the …
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Web16 oz of orecchiette 2 spicy sausages, 1/4 lb each 1 mild/fennel sausage, 1/4 each 2 garlic cloves, sliced 1/2 cup of parmesan cheese, grated 6 tbsp of olive, separated (for cooking …
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WebMar 23, 2020 - This hearty pasta dish features ear-shaped pasta (orecchiette) tossed with nutritious kale and savory turkey sausage, topped off with lemony breadcrumbs.
Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted. Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.
Slice the chicken sausage into medallions. Add the olive oil and chicken sausage to a large pot and sauté over medium until the chicken sausage begins to brown (about 5 minutes). Add the minced garlic and butter to the pot with the sausage and continue to sauté for one more minute. Next, add the chopped kale and reserved pasta water.
Increase heat to high and stir in broth, sour cream, pepper and salt. Add orecchiette, bring to a boil and cook, stirring frequently, until the pasta is just tender and the liquid has mostly evaporated, about 12 minutes. Remove from heat and stir in peas and Parmesan. Let stand for at least 5 minutes, stirring occasionally, before serving.
While the orecchiette is cooking, begin preparing the rest of the recipe. Slice the chicken sausage into medallions. Add the olive oil and chicken sausage to a large pot and sauté over medium until the chicken sausage begins to brown (about 5 minutes).