Turkey Sausage and Kale Orecchiette with Toasted Panko and Parmesan

Turkey Sausage and Kale Orecchiette with Toasted Panko and Parmesan
5 min
20 min
2 - 4 servings

A steaming bowl of pasta need not be heavy or labour-intensive. This light, turkey sausage and rainbow kale dish hits all the right flavour notes and is done almost as fast as it takes for the pasta to cook.

Courtesy of Bonnie Mo. Check out a second dish you can make with turkey sausage and kale.



cups rainbow kale
lb(s) dried orecchiette
lb(s) turkey sausage, casings discarded and meat chopped
large cloves garlic, minced
cup + 1 Tbsp extra virgin olive oil
cup panko breadcrumbs
Tbsp sea salt, plus more, to taste
cup Parmigiano-Reggiano cheese, grated
pinch red pepper flakes for a bit of bite


Step 1

In a pan over medium-low heat, warm 1 tablespoon olive oil, add the bread crumbs and stir to coat. Season lightly with salt and cook, stirring often, until the crumbs are an even, deep golden brown, about 10 minutes. Set aside to cool.

Step 2

Bring a large pot of water to a rolling boil, add 2 tablespoon salt and the kale and cook until tender, 2 to 3 minutes. Cool under cold running water, drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.

Step 3

Cook pasta until al dente according to the package directions.

Step 4

Meanwhile, warm the 1/3 cup olive oil over medium-low heat. Add sausage and garlic and cook, stirring and breaking up meat with the back of a wooden spoon until browned, about 7 minutes. Add the kale and stir to combine for about 2 minutes. Season with salt.

Step 5

When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, drain the pasta and return it to the pot. Add the sausage mixture and cheese and toss well over low heat to combine, adding some of the cooking water, if needed.

Step 6

Top each portion with a sprinkle of the toasted bread crumbs and more cheese.

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