Spicy Chicken Sausage and Kale Sauce

What You'll Need

Let's Get Cooking

1. 1

   Boil a large pot of salted water and cook the orecchiette until al dente. Reserve 80ml of the starchy pasta water, then drain the rest.

   ~10m

   Taste a piece of pasta to check the texture; it should have a slight bite.

2. 2

   Slice the chicken sausage into 1cm medallions. Heat olive oil in a large pot over medium heat and sauté the sausage until the edges brown and release their fats.

   ~5m

   Browning the sausage creates a deep, savory base for the sauce.

3. 3

   Add the minced garlic and butter to the pot. Stir for one minute until the garlic softens and turns fragrant and the butter melts into a glossy sheen.

   ~1m

   Stir constantly to ensure the garlic does not burn.

4. 4

   Add the chopped kale and the reserved pasta water to the pot. Lower the heat and stir until the kale wilts, turns deep green, and lifts any browned bits from the bottom.

   ~3m

   The pasta water helps steam the kale and binds the ingredients together.

5. 5

   Remove the pot from the heat and let it cool for five minutes, stirring occasionally to release excess steam.

   ~5m

   Letting the mixture cool slightly prevents the cheese from clumping.

6. 6

   Stir in the drained orecchiette, parmesan, red pepper, salt, and black pepper. Mix until the cheese coats everything in a light, creamy layer.

   ~2m

   Serve immediately while the sauce is warm and clings to the pasta.