Creamy Italian Sausage & Kale Orecchiette
with Caramelized Onions & Zucchini
Cooking time
15 minutes
Servings
2/4
Calories
850 /serving
We find that orecchiette are indented just right to cup up the morsels of Italian pork sausage meat, zucchini half-moons and soft shards of kale in this hearty sauce. It’s filled out with cream and caramelized onions, so it easily hits the sweet (and savoury) spot.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- ½ Bunch of kale
- 1 Green zucchini
- 225g Orecchiette
- 50g Caramelized onions
- 60ml Heavy cream
Contains: Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Total Fat
30 g
Saturated Fat
13 g
Sodium
1310 mg
Total Carb
99 g
Sugars
14 g
Protein
47 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta and boil, 9 to 11 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
MIse en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
Cook the sausage meat & vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat*, zucchini and kale.
- Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through; season with S&P.
Make the sauce & combine the pasta
- To the pan, add the cream, onions and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- Add 1 tbsp butter (double for 4 portions), the pasta and S&P.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
