Orecchiette Pasta with Sausage

Easy, simple, tasty Orecchiette Pasta with Sausage with kale in a light cream sauce topped off with a buttery, crispy topping! This 30-minute meal will be your weeknight go-to dinner recipe!

📝 Ingredients

• 12 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 tablespoon minced garlic
• 1 teaspoon dijon mustard
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon salt (or to taste)
• ½ teaspoon cracked black pepper
• ⅓ cup shaved parmesan cheese
• 2 tablespoons butter
• ½ cup panko breadcrumbs
• ½ teaspoon garlic powder

👨‍🍳 Instructions

1. 1Cook pasta, drain and set aside. While pasta is cooking, melt 2 tablespoons in a large skillet. Stir in the panko breadcrumbs and garlic powder and give it a good stir for 1-2 minutes until golden brown. Transfer to a dish and set aside.
2. 2In the same skillet you used for the breadcrumbs, brown the sausage over medium-high heat, breaking into crumbles as it cooks. Use a slotted spoon to transfer sausage to a plate and cover to keep warm. *Leave the sausage oil in the skillet.
3. 3Add garlic into the the pan and stir over medium heat for 1 minute til fragrant. Stir in red pepper flakes.
4. 4Stir in broth, cream, and dijon for 2-5 minutes until reduced by half and thickened slightly. Stir in kale for 2-3 minutes til wilted.
5. 5Stir pasta and parmesan til parmesan is melted, then stir in sausage.
6. 6Season generously with salt and pepper (to tase), top with additional parmesan and toasted breadcrumbs. Enjoy!