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Sausage & Kale Orecchiette

I hadn’t meant for this to be my first post of 2017 but here we are. Those January blues really do stifle creativity and motivation! Anyway, less of the excuses and on with the post. I’ve been sat here a while realising it won’t write itself.

Sausage & Kale Orecchiette Sausage & Kale Orecchiette

Sausage and kale orecchiette – with sun dried tomatoes, chilli, garlic and parmesan. That’s it, that’s all you need. It’s a corker!

Don’t be scared of the kale. Don’t be thinking this dish would be better off without it, I promise it won’t.
Sausage & Kale Orecchiette
January is a bit of a hard month. The post Christmas blues get me every time, it’s so grey and dismal and there are no pigs in blankets left. Social media is a difficult place to be as well. New Year New You! Resolutions to start going to the gym five times a week, even though you’ve never set foot in one before. Dry January. Diets, eating less, or worse – clean eating. I’ll admit I’ve fallen into some of these traps before. This year, I’m trying a bit more of a mindful and self care approach. I am trying to get back to a ‘diet’ that looks a lot less beige than my December one because my body was starting to punish me for it. There’s really no need for anything too severe. Food that is good for you can still be the food you love, just be sure to eat the right amounts of it.

Anyway, I could witter on about all these different fads in the media for longer than I would care to read myself. Long and short of it, I reckon orecchiette is a perfect antidote to a cold winter evening and kale doesn’t have to be in a salad or smoothie. Kale is one of my favourite greens, though I must confess it’s usually best enjoyed with butter. Not here though. Still, it’s one of my favourite weeknight pasta recipes and I always find myself coming back round to it.
Sausage & Kale OrecchietteSausage & Kale OrecchietteSausage & Kale Orecchiette

Sometimes orecchiette can be a little hard to come by in the shops. I really like to treat myself when it comes to orecchiette, it’s one of my favourite pasta shapes. Fancy deli orecchiette isn’t an absolute necessity if you can’t find it, no bother. I’ve enjoyed this dish countless times with farfalle and penne pasta too.

You can hop on over to These Four Walls to see what Abi thought of the recipe too! Plenty of other lifestyle inspiration while you’re there. Enjoy!

 

Sausage & Kale Orecchiette

Ingredients

4 Servings
  • 6 sausages
  • 200 g kale, thick stems removed and roughly torn
  • 400 g orecchiette
  • 2 big garlic cloves, finely chopped
  • 140 g sun dried tomatoes in oil, chopped
  • 1/2 tsp dried chilli flakes
  • parmesan to serve (optional)
  • a little olive oil for frying

Method

  1. Cook the pasta according to the pack instructions. Drain and set aside once the pasta is done.
  2. Heat a non-stick pan on a medium to high heat and cut the sausages into bite size pieces. When the pan is hot, add a small drizzle of olive oil to pan and fry the sausages until browned and cooked through.
  3. When the sausages are cooked, add the kale to the pan. Stir the kale through the sausages and allow to cook for a few minutes until it has wilted slightly.
  4. Add the sun dried tomatoes with a tablespoon of their oil, the garlic and chilli flakes. Continue to cook for a couple more minutes until the garlic is golden and the flavours have infused.
  5. Stir the pasta into the pan and serve with a fine grating of parmesan, if you wish.