Orecchiette with Kale, Turkey Sausage and Breadcrumbs
Check out this yummy dish developed by Dr. Sonali Ruder, our spotlight of the month. Sonali credits this as the type of classic comfort food that she loves to eat. It features orecchiette, a pasta from southern Italy that means “little ears” because of its unique shape. The pasta is tossed with healthy ingredients like kale, which is packed with nutrients and is topped with a homemade lemony breadcrumbs which adds a nice crunch. Try making it for your next family meal!
Orecchiette with Kale, Turkey Sausage and Breadcrumbs
Total Time 45 minutes
Servings 1 Serving
Calories 419 kcal
Ingredients
- 1 lb. orecchiette pasta
- 2 tablespoons olive oil divided
- 1 package sweet Italian turkey sausage 1.2 lbs, removed from casings
- 3 cloves garlic minced
- 1/4 – 1/2 teaspoon red pepper flakes depending on how spicy you like it
- 1 bunch Tuscan kale 1 lb, chopped
- 1 cup low sodium chicken broth
- 2 tablespoons lemon juice
- Kosher salt and freshly ground black pepper
- 1/3 cup grated Pecorino Romano cheese can substitute Parmigiano Reggiano
Gremolata Breadcrumbs:
- 2 teaspoons olive oil
- 1 small clove garlic minced
- ½ cup fresh breadcrumbs from whole wheat bread*
- 2 teaspoons lemon zest
- 1 tablespoon minced parsley
- Kosher salt to taste
Instructions
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Bring a large pot filled with salted water to boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, reserving approximately 1 cup of the pasta water.
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Heat ½ tablespoon olive oil in a large sauté pan over medium high heat. Add the sausage and cook until browned, breaking it up as it cooks. Remove sausage from the pan and set aside in a bowl. Drain any fat in the pan.
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Add the remaining 1½ tablespoons oil to the pan. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the kale and toss to coat with the oil. Sauté 1-2 minutes, then add the chicken broth and cover the pan. Cook until the kale is wilted, approximately 6-8 minutes. Add the lemon juice and season the kale with salt and pepper to taste.
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Add the sausage, orecchiette, and pecorino romano cheese to the pan and toss to combine all ingredients well. Stir in the reserved pasta water, a small amount at a time until the pasta is coated. Serve the pasta with gremolata breadcrumbs sprinkled on top.
Gremolata breadcrumbs
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To make the gremolata breadcrumbs, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant. Add the breadcrumbs and stir to combine. Toast until breadcrumbs are golden brown, then remove from heat and toss with the lemon zest, parsley, and salt to taste.
Recipe Notes
* To make the fresh breadcrumbs, remove the crusts from 2 slices of bread and cut the bread into pieces. Pulse in a food processor for 10-15 seconds until crumbs form.
