This Sausage and Kale Orecchiette is a great weeknight meal. It uses just a few ingredients and can be made quickly. Great for kids, too!

Photography Credit: Nick Evans

By my rough calculations, my kids are 1/8 Italian. My grandmother on my mom’s side was off-the-boat Italian, and it has been diluted ever since. That means that my kids are guaranteed to eat at least 1/8 of any pasta dish I put in front of them, even if it has kale in it!

This Sausage and Kale Orecchiette is a great beginner pasta dish. It has just a few ingredients, with the pasta water itself playing a star role. (Yes!) It also comes together quickly and will make you feel like a cooking rockstar even on a tired Wednesday.

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SUGGESTIONS AND SUBSTITUTIONS FOR THIS SKILLET PASTA

Orecchiette: I like this pasta shape for this dish. The “little ears” cook quickly and do a good job of holding onto the light sauce, but feel free to substitute farfalle, penne, or even orzo!

I like this pasta shape for this dish. The “little ears” cook quickly and do a good job of holding onto the light sauce, but feel free to substitute farfalle, penne, or even orzo! Sausage: I recommend using an Italian sausage, either sweet or hot, for this recipe. (I prefer sweet if I’m feeding it to my kids and hot if I’m not.) You can use bulk sausage or sausage in the casing. If you buy the sausage in the casing, remove it before cooking the sausage.

I recommend using an Italian sausage, either sweet or hot, for this recipe. (I prefer sweet if I’m feeding it to my kids and hot if I’m not.) You can use bulk sausage or sausage in the casing. If you buy the sausage in the casing, remove it before cooking the sausage. Greens: I really love kale in this dish (I like Tuscan), but Swiss chard would be a perfectly delicious substitute or even baby spinach in a pinch. If you can find a big bunch of kale, though, use it.

Use the pasta water – it’s key!

The key to making this dish work is to season the pasta water well with salt and then use some of that water at the end when you are tossing all the ingredients together. (I like to use about a tablespoon of kosher salt per quart of water.)

Pasta water is basically starchy water, so when you add it to a hot skillet with other ingredients, it’ll cling to those ingredients and form a light sauce over everything. If you leave this step out, you will notice it in the final dish. Dry pasta is the worst.

STORING AND REHEATING LEFTOVER PASTA

This pasta dish keeps really well for 5-6 days in an airtight container in the fridge. Reheat it either on the stovetop or in the microwave. Either way, add a splash of water to it to bring it back to life while it reheats.

THE DAD ADD: Crispy Parmesan Breadcrumbs!

This is one of my go-to pasta toppers. Mix breadcrumbs and parmesan together in a small bowl, then add them to a skillet with some butter to form little crispy bits. So delicious!

REPORT CARD

The key to this dish, especially if you have younger, finicky eaters, is to give them small portions of the pasta and, most annoyingly, separate the ingredients.

Yes, I painstakingly separated the pasta, sausage, and kale in this dish and piled each on a plate for my kids. But you know what? THEY ATE IT. They even tried the kale. Sometimes a little extra work goes a long way!

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