Orecchiette Pasta with Italian Chicken Sausage and Mozzarella

Orecchiette Pasta with Italian Chicken Sausage and Mozzarella

Roasted tomatoes add a rustic touch and kale a nutritious element to this pasta, which receives a soothing, milky finale from fresh mozzarella.

servings
4

Ingredients









Cooking Instructions

1

Heat oven to 400°F. Toss tomatoes on rimmed baking pan with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until golden and collapsed, 20-25 minutes.


2

Cook orecchiette in large pot of salted boiling water according to package directions.


3

Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium heat; add garlic and cook until sizzling and fragrant, about 1 minute. Remove garlic and add kale to skillet; lower heat and cover. Cook 2 minutes to wilt; stir in cooked, drained pasta, sausage and tomatoes. Heat through.


4

Remove from heat and gently stir in cheese.


Ingredients









Cooking Instructions

1

Heat oven to 400°F. Toss tomatoes on rimmed baking pan with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until golden and collapsed, 20-25 minutes.


2

Cook orecchiette in large pot of salted boiling water according to package directions.


3

Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium heat; add garlic and cook until sizzling and fragrant, about 1 minute. Remove garlic and add kale to skillet; lower heat and cover. Cook 2 minutes to wilt; stir in cooked, drained pasta, sausage and tomatoes. Heat through.


4

Remove from heat and gently stir in cheese.


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