Prep time: 10 minutesCook time: 20 minutesYield: 4-6 servings
INGREDIENTS
12 ounces orecchiette pasta
14-16 ounces bulk Italian sausage
1 large bunch purple or Tuscan kale, de-stemmed and leaves chopped
1 large shallot, sliced
2 cloves garlic, sliced
1/2 cup salted pasta water
1 lemon, juice only
Salt, to taste
For the Crispy Parmesan Breadcrumbs
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon red pepper flakes (optional)
The key to this dish, especially if you have younger, finicky eaters, is to give them small portions of the pasta and, most annoyingly, separate the ingredients.
Yes, I painstakingly separated the pasta, sausage, and kale in this dish and piled each on a plate for my kids. But you know what? THEY ATE IT. They even tried the kale. Sometimes a little extra work goes a long way!
MORE QUICK AND EASY WEEKNIGHT PASTA DISHES:
Caprese Pasta Salad
Pasta with Tuna and Capers in White Wine Sauce
Pasta with Spinach, Artichokes, and Ricotta
Spaghetti Pasta Carbonara
Pepperoni Pizza Penne Pasta
