Orecchiette Pasta
Casalinga sausage
Garlic
White wine
Thickened cream
Parmesan
Cavelo Nero, stripped & chopped
Lemon, juiced
Chilli flakes
Extra virgin olive oil
250g
200g
2 Cloves
50ml
1/2 Cup
1/4 Cup
1/2 Bunch
1/2
Pinch
50ml
Method
- Bring a large pot of salted water to the boil. Cook orecchiette until al dente, reserving about ½ cup of the cooking water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sausage & cook until browned & caramelised.
- Add the garlic & chilli flakes to the sausage & cook for 1–2 minutes, until fragrant.
- Deglaze with white wine, scraping up any caramelised bits from the bottom of the pan.
- Add the cavolo nero and cook until just wilted.
- Stir in the cream and bring to a gentle simmer.
- Add the drained pasta to the pan with the sausage & sauce. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Stir through the lemon juice & parmesan before serving.
About this recipe
What type of sausage works best for this recipe?
Casalinga sausage is traditional, but you can also use Italian pork sausage, spicy sausage, or even chicken sausage, depending on your taste.
Can I substitute the cavolo nero?
Yes, cavolo nero (Tuscan kale) can be swapped with regular kale, spinach, or even silverbeet. Each green will give a slightly different texture and flavour.
Do I have to use cream?
The cream adds richness, but you can leave it out for a lighter version. Substitute with a splash of extra pasta water and a little more parmesan for a creamy texture.
What wine should I use?
Any dry white wine works, such as Pinot Grigio or Sauvignon Blanc. The wine deglazes the pan and adds acidity to balance the richness of the sausage and cream.
Is this recipe spicy?
The heat comes from the pinch of chilli flakes. Adjust to your liking — add more for a kick, or leave them out entirely for a milder dish.
Can I make Sausage and Greens Orecchiette ahead of time?
This pasta is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently with a splash of water or cream to loosen the sauce.
What can I serve with sausage and greens orecchiette?
It’s filling on its own, but pairs well with garlic bread, roasted vegetables, or a crisp salad on the side.
