Orecchiette Sausage Pasta in Creamy Tomato Sauce
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.98 out of 5 stars
(93)
Ingredients
5 servings
- 400g / 14oz orecchiette pasta (or other pasta)
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 500g / 1lb Italian pork sausages (, meat squeezed out of their casings (see video, Note 1)
- 1/4 cup white wine (, anything not too sweet (sub water)
- 1 cup tomato passata (called "tomato puree" in US, Note 2)
- 3/4 cup cream (, heavy/thickened)
- 3/4 cup milk (any fat %)
- 1/3 cup parmesan (, finely grated)
- 1 tsp Italian herbs (Note 3)
- 1/4 tsp red pepper flakes (chilli flakes)
- 1/4 tsp each salt and pepper
- 3 cups (packed) kale leaves (, torn into bite size pieces (or baby spinach, swiss chard, Tuscan kale etc)
- Parmesan (, for serving)
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Preparation
Step 1
Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside. (Note 4)
Step 2
Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
Step 3
Add sausage meat and cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.
Step 4
Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate - the winey smell will disappear.
Step 5
Add remaining ingredients except kale. Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.
Step 6
Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 4).
Step 7
Serve immediately, garnished with freshly grated parmesan
Step 8
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