Orecchiette Sausage Pasta in creamy tomato sauce

🥄 Creamy Sausage & Kale Orecchiette Pasta

A hearty, rustic pasta dinner made with juicy Italian sausage, tender kale, and a rich tomato-cream sauce. Perfect for cozy nights when you want big flavor with minimal fuss.

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📋 Ingredients

Pasta:

• ▢ 400g / 14 oz orecchiette (or any pasta)

Sauce:

• ▢ 1 tbsp olive oil

• ▢ 2 garlic cloves, minced

• ▢ 500g / 1 lb Italian pork sausages, meat removed from casings (Note 1)

• ▢ ¼ cup white wine (or water)

• ▢ 1 cup tomato passata (Note 2)

• ▢ ¾ cup heavy/thickened cream

• ▢ ¾ cup milk (any fat %)

• ▢ ⅓ cup parmesan, finely grated

• ▢ 1 tsp Italian herb mix (Note 3)

• ▢ ¼ tsp red pepper flakes

• ▢ ¼ tsp salt

• ▢ ¼ tsp black pepper

• ▢ 3 cups packed kale leaves, torn (or spinach, Swiss chard, etc.)

For Serving:

• ▢ Grated parmesan

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👩‍🍳 Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook the pasta according to package instructions minus 1 minute.

• Before draining, reserve 1 cup of pasta water, then drain and set pasta aside. (Note 4)

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2. Make the Sauce

• Heat olive oil in a large skillet over high heat.

• Add garlic and sauté for 15 seconds until fragrant.

• Add sausage meat and cook, breaking it up with a spoon until browned and golden in spots, about 4 minutes.

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3. Deglaze

• Add white wine and cook, scraping the skillet bottom to lift browned bits.

• Cook until the wine evaporates and the alcohol smell dissipates.

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4. Simmer the Sauce

• Add passata, cream, milk, parmesan, herbs, chili flakes, salt, and pepper.

• Stir to combine, bring to a gentle simmer, then lower the heat.

• Simmer for 2 minutes to meld the flavors.

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5. Add Pasta & Kale

• Add drained pasta and torn kale to the sauce.

• Toss well for 1 minute, letting the kale wilt and the sauce thicken.

• If sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. (Note 4)

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6. Serve

• Plate hot and garnish with freshly grated parmesan.

• Enjoy immediately while creamy and luscious!

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💡 Recipe Notes

1. Sausage Tips:
   Use good-quality Italian pork sausages with visible chunks of meat and fat. Avoid overly smooth, pink sausages which contain fillers.

2. What is Passata?
   Tomato passata is pureed, strained tomatoes. In the U.S., it's often labeled tomato puree. Substitute with crushed tomatoes simmered for 5–10 minutes if needed.

3. Italian Herb Mix Substitute:
   Blend equal parts dried thyme, basil, oregano, parsley + a pinch of rosemary.

4. Why Reserve Pasta Water?
   Pasta water is starchy and helps the sauce cling to the noodles. Always save some before draining—this trick improves nearly every pasta dish.

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🍷 Pairing Suggestions

• Crisp white wines like Pinot Grigio or Sauvignon Blanc

• Garlic bread or toasted sourdough on the side

• A fresh green salad with lemon vinaigrette

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⚠️ Common Mistakes to Avoid

• Overcooking pasta — undercooking slightly ensures it doesn’t turn mushy when simmered in sauce.

• Skipping the pasta water — it’s a small step that makes a big difference in sauce texture.

• Using poor-quality sausage — it’s the main flavor driver, so quality matters.