Table of Contents:
One Pan Creamy Gnocchi with Italian Sausage and Kale
Video taken from the channel: Cooking Classy
How To Make Italian Sausage & Kale One-Pot Pasta
Video taken from the channel: EatingWell
One Pot Sausage Pasta
Video taken from the channel: Two Peas and Their Pod
One Pot Sausage and Kale Pasta & Moroccan Chicken Sheet Pan Dinner!!
Video taken from the channel: Chef Katie Chin
Chickpea, Sausage, and Kale Pasta Everyday Food with Sarah Carey
Video taken from the channel: Everyday Food
One Pot Sausage & Kale Pasta Easy Weeknight Meal
Video taken from the channel: Cooking with Louise
“One Pan” Orecchiette Pasta with Sausage and Arugula How to Cook Pasta & Sauce in One Pan
Video taken from the channel: Food Wishes
Ingredients 1 tablespoon olive oil 1 pound Italian pork sausage, casing removed 1 large onion, minced (about 1 cup) 10 ounces kale leaves, chopped (about 8 cups) 3 cloves garlic, peeled and thinly sliced 1/4 teaspoon crushed red pepper 1 jar.Cook, pressing down gently on the kale 2 or 3 times until the pasta is nearly done (taste-test a piece). This will take 7 to 13 minutes depending on the brand of pasta.
The kale acts like a lid on the skillet, holding steam in as the pasta.Ingredients 8 ounces whole-wheat rotini or penne 8 ounces Italian sausage, casing removed, crumbled 6 cups chopped kale 1 14 ounce can no-salt.Combine pasta, sliced chicken sausage, lemon zest, sliced garlic, olive oil, salt, and 4 1/2 cups water in a large pot over high heat. Once the water is boiling, reduce heat to medium-high and set a timer for 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
Heat olive oil in a large pot over medium high heat. Add kale and salt. Saute kale until it begins to shrink up, 2-3 minutes.
Mix in smoked sausage, chicken.Directions Cook the pasta according to the package instructions. Drain and set aside, reserving the water. Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1to 2-inch pieces of Use a ladle to remove 2/3 cup pasta water from the pasta pot and add.
One Pot Pasta with Tomatoes, Sausage and Kale – a delicious one pot meal, perfect for a quick and easy family dinner or entertaining guests during the busy.One Pot Pasta with Italian Sausage and Kale Fed and Fit Italian sausage, fresh cracked black pepper, lemon, coarse sea salt and 8 more Italian Sausage, Kale, and Cannellini Bean Soup Andrea Meyers garlic, fresh parsley, kale, kosher salt, Parmesan cheese, homemade chicken broth and 8.Ingredients 2 tablespoons DeLallo olive oil divided 1 pound sausage links cut into 1/2-inch thick slices (chicken or smoked sausage) ½ medium yellow onion diced 1 red bell pepper seeds removed and diced 3 cloves garlic minced 2 tablespoons tomato paste 2 cups chopped kale 1.Add the chicken broth and pasta to skillet.
Stir to scrape up browned bits from bottom of the skillet. Bring to boiling; reduce heat. Cook, uncovered, about 15.
Heat oil a non-stick 12-inch skillet or saute pan over medium-high heat. Crumble sausage into skillet and cook and break up sausage, tossing occasionally, until browned and cooked through, about 6 7 minutes. Transfer sausage to a plate lined with a few layers of paper towels while leaving 2 tsp oil in skillet (discard any remaining oil).In a large saucepan, on medium-high heat, add the olive oil and sausages.
Crumble the sausages using a wooden spoon, letting the meat brown slightly. Then.So, this recipe was specifically developed to be a one-pan meal.
Cooking the pasta separately will change up the majority of the recipe. However, if you decide you want to try that, I’d add about 1 cup of broth, plus the cornstarch and heavy cream and.Add the kale and pepper flakes, and season with salt and pepper. cook, tossing occasionally, until the sausage is cooked through and the kale is tender, 5 to 7 minutes.
Meanwhile, boil the pasta according to package directions for al dente. Reserve 1/2 cup of the cooking water, and drain the pasta.Add pasta, broth, diced tomatoes, tomato paste, Italian seasoning, lemon zest, and red pepper flakes to pan.
Bring to a boil; reduce heat to medium-low and simmer, covere.
List of related literature:
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| from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. |
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| from Cooking for Healthy Healing: The healing recipes. Book two |
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| from What Can I Bring?: Southern Food for Any Occasion Life Serves Up |
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| from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good |
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| from The Best Life Diet Revised and Updated |
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| from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better |
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| from Vibration Cooking: or, The Travel Notes of a Geechee Girl |
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| from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating |
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| from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine |
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| from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food |
66 comments
I’m kale OBSESSED these days and this is a dish I will be trying!
Great recipe, chef, I just came across it recently. I do like a little extra spice so I added some chili flake and mustard powder when I added the pasta and broth, and I also amped up the veg quotient with a bag of frozen peas, some garlic, and a second type of greens. This dish is so easy to modify, thanks for sharing the technique!
I just made this -it was absolutely amazing!! so insanely simple and it had so much flavor. I did sprinkle in a bit of nutmeg, cinnamon, and thyme. I also used spinach and added some blanch broccoli. Chef John, good advice about not adding any salt -this does come out a bit salty if you’re very sensitive -however, to me it was perfect. But I definitively didn’t need to add any salt.
I prefer spinach with my ragus. I like to call this dishes where the past cooks in broth “pasotto”. Haha.
Yum! I have the ingredients. Spinach instead of arugula (hub doesn’t do bitter) so thanks!
So I’m a little slow trying this for the first time but Man Oh Man is this good. I made it with kale and it was fantastic. The flavor is very different but delicious. Looked just like Chef John’s. Gravy-ish and all. Your the best Chef.
I will definitely be making this in the next few days. Thanks, Sarah, wonderful as always.
Any room in this for a splash or two of wine rather than straight stock?
Made this yesterday and it turned out amazing!!!! Craving it again today!
love how “riffable” (as my Jazz friends would say) this recipe is, had the sausage, stock and Orecchiette but subbed for the onion and greens, I had some tired green onions and a shallot so I used them and did pesto instead of greens, still tastes great! Thanks Chef John!
Funny you said listening, I do listen to a lot of your recipes, then I usually go back snd watch it again.
This ‘sounds’ delicious ��.
I’ll try it with spinach and penne.
Thanks chef John!
John, I love you. I do. But I simply cannot stand the eye shadow remover ad with the irridescent, horrifying blue sparkly on the girl’s eyes. Anything else. Anything.
I didn’t know that arugula can be sauteed like spinach! I am harvesting my arugula tom morning and will be making this!
this is really easy to veganise with vegan sausage:-). might try it at some point
I could see adding some cherry tomatoes and some nice small shrimp or chicken breast to this.
#YUM
This looks like it would be delicious if it weren’t for the arugula. I’m not a fan of arugula because it’s just too bitter for me. You mentioned that broccoli is traditional, so how much broccoli would you use?
I made this for dinner this week and it was FABULOUS! I had the spicy sausage and like she said flavors everything.
Parboiling that pasta a little bit will cut the time you have to stand there and stir and the greasiness cooking the pasta add a little bit of the pasta water too.
Just tried this, it’s a lovely dish. Fairly cheap, relatively quick to make and really delicious.
Can you please give recommendations on how to make two versions? One with and one without onion? Unfortunately, my girlfriend doesn’t like them. Would you just say to make to full versions or use huge pieces of onion so she can pick them out?
I make something very similar but with shredded Brussels sprouts instead of arugula and bacon instead of sausage, delicious!!!
I’M MAKING THIS TONIGHT!! Only i’m using swiss chard instead of kale.
I love Italian and Italian-inspired dishes. In the quest for continuous learning, I find it rewarding to know the meaning of the name of a dish. In this particular case, “orecchiette” means “little ears”, from “orecchio” (IT).
I just tried this, and it was delicious. So easy. I used hot italian sausage.
Even tho you’re right on it wiltin, that was hella arugula lmao will Be makin This soon ��
Just made this Chef John, awesome as usual. A couple mods, couldn’t find Arugula so I went with spinach and I Hacked your Orzo recipe and added a dollop of Ricotta at the end which was a nice compliment to the spicy sausage. Yum. You are the food medic of this pandemic.
This is revolutionary to me, the entire time I was making it, I thought “this is too easy, no way this will turn out good…” but it was! Hamburger helper truly is a scam!
That voice is like nails on a chalkboard, which makes it perfect for YouTube.
Couldn’t you do this a bit easier, just keep the broth on a low boil next to it so you don’t have to throttle the heat so much? It’d mean a second pot to clean, but it’s just broth, it’s not like it’ll be back breaking labor to clean that out.
You haven’t added a link to your Allrecipes channel with this one, arghhhh! Could you, please??
I think i will be trying it with turkey or chicken sausage? does that help?
This one is quickly becoming a go-to favorite for me. I’ve made it enough times that I’ve begun experimenting. Once replacing the arugula with spinach (okay, that one wasn’t an experiment, they were out of arugula) and once with beef stock (not bad)
Yummy in my tummy……looks great, thanks for posting…….
Ok…say it with me: oh-wreck-yet-eh. It’s as easy to pronounce as it is to make.:)
I like Chef John but are we riding the one pot wave on this? Cook your pasta al dente and finish it with the rest. Not getting that much more by standing over it for 15+minutes treating this like a risotto dish
It’s Shake and Bake and I helped. No need for Ham Helper because of Food Wishes
I’m not a big fan of chickpeas…I skipped the chickpeas…actually, my girlfriend make this for dinner, tonight 😉
It sounds like the chef was honing his sing song speak in this video. He’s mastered it in newer vids. I love this guy.
Great recipe, and made a creamy sauce. I love this method, I used water instead of broth anda little salt at the end. Delicious! Thank you, Chef John.
Your voice has a nice tonal quality, but the “sing-song” manner of speaking that you affect is really irritating after a while.
I forgot to use low salt or no salt chicken stock and my dish was way too salty at the end. I was sad until I thought maybe I can add some plain water, let it come up to a boil and serve it s a soup. WELL now that turned out perfect. I wasn’t planning on making soup but it souped up nice.
Had this for dinner tonight and topped it off with some chopped basil and diced tomatoes from our garden… fantastic! In defense of Hamburger Helper, it was one of the first things I learned to prepare on my own. Eventually, because of that particular product, I realized that a big part of cooking was just reading and following directions. Sure, there is more to it than that, but all that stuff comes with experience which you can’t get if you don’t start. Even though I haven’t had Hamburger Helper since those days, I remember it with gratitude because of its part in my all-to-slow realization that if you can read, you can cook.
Guys for a cheaper bitter green try Chinese Broccoli or Gai Lan.
Droollllll! I’m going to make this with ground veal! Thanks!!
Just need a “dusting” of crushed red pepper…and I’d be set Chef John. Can’t wait to try this recipe!
I love the regular version of orecchiette saucage and rapini and I couldn’t wait to try your recipe. What a disaster, by cooking the pasta like a risotto you get a starchy unappealing sauce and the rapini taste like mustard. You save one pot but it takes what much longer to cook and it tastes so bad.
I am sure it taste ok but as an Italian I am horrified with the method.I don’t even know where to start from. Letting the pasta seating in the sink for that long.:'(
Love love love this recipe. It’s become a staple in our household. We left out the pasta and didn’t miss it. Our fav combo is whole foods broccoli rabe sausage with white beans and kale. Insanely good. And good for us! Thanks for reviving beans and greens in our lives!
A lot of extra work but I think it will be worth it. Gonna try this method vs Laura in the Kitchens.
Of course this method has some benefits of marrying flavor vs hers. But hers is way simpler. So is this that much better i wonder.
This became my friend and dad’s favorite dish! She really likes it
Omg I can’t wait to try this. Is there any alternative to sausage? Can anyone rec a good alternative? Thanks
You’re nuts! I love your teaching skills… you’re awesome.
I make a version of this with broccoli and it’s one of my favorites! I’ll have to try cooking the pasta the way you did, it sounds like it would be way more flavorful than cooking it separately.
This recipe is very good with Rappini or also known as Broccoli Rabe instead of Arugula
Subbed sweet italian for hot, and spinach for arugala… and omg. Well played.
I love Sara.. She said uncasing-a-fied sausage..!! Genius.. I would hang with her cook and drink wine all day..!
“If you eat with your fingers it has no calories” ugh I love Sarah!
I tried this out. It was tasty. Some of the pasta remained a bit hard even after a long time, so I just gave up and ate it anyway. Something inhibited its softening. Thanks for the recipe.
I never salt my pasta water, but I make up for this because I like to use pecorino cheese which is saltier than Parmigianino-Reggiano for its saltiness.
“Unsheathe your sausage meat.” Is this Food Wishes or The Naked Chef?
I just made this with these alternatives I had on hand: mild Italian sausage, shell shaped pasta, Thai chicken stock, and baby arugula
And I yelled MMMMMM
Thanks Chef John!!
The dish looks wonderful. I may try out soon. But, please, the pronunciation of the pasta is or-wreck-ee-et-ay!
Sarah make a video of banana bread. I have some bananas that are ripe and becoming spotty. Please make a video I’ve searched for a good recipe, but can’t trust them. I’ve made your recipes and they come out delicious! Please help
It’s easier to chop up the sausage BEFORE you put it in the pan. And I mean that with all due respect.
Chef I love your subtle humor and outlook on life! Thanks for the great video. Long health and life.
For God’s sake, add some measurements on either the site or in the videos of how much liquid you’re using, and as long as you’re at it, approximate cook times!