Creamy Orecchiette with Sausage and Greens
Make the most of fresh summer greens with this Creamy Orecchiette with Sausage and Greens. This creamy pasta is one you'll love!
- 1 Pound Sweet Italian Sausage
- 2 Tbsp Olive Oil
- 2 Cloves Garlic Minced
- 2 Cups Kale Trimmed and Chopped
- ¼ Tsp Crushed Red Pepper
- 1 Pound Orecchiette Cooked al dente
- 3 Tbsp Unsalted Butter
- 3 Tbsp Flour
- 1 ¾ Cups Whole Milk heated
- ½ Tsp Nutmeg
- 2 Tsp Ground Mustard
Using a dutch oven or similar, heat up oil on medium-high heat. Add sausage and cook until there's no pink. While cooking, break into small chunks and crumbles. Remove sausage and set aside.
Add kale to same pot. Season generously with salt and pepper. Stir in crushed red pepper and garlic. Cook until kale is softened and wilted. Remove and set aside.
Reduce heat and add butter to pan. Once melted, stir in the flour to create a roux. Cook for 2-3 minutes, stirring consistently.
Slowly whisk in the warm milk whisking frequently. Reduce the heat to low and cook until it achieves a gravy like consistency, about 6-8 minutes. Season with salt, pepper, nutmeg and ground mustard.
Stir in orecchiette, sausage and kale. Toss to mix, then serve warm. Enjoy!
Calories: 708kcalCarbohydrates: 66gProtein: 25gFat: 38gSaturated Fat: 14gCholesterol: 80mgSodium: 599mgPotassium: 563mgFiber: 3gSugar: 6gVitamin A: 2550IUVitamin C: 28.6mgCalcium: 149mgIron: 2.4mg