Spicy Sausage and Kale Orecchiette in a Creamy Parmesan Sauce

This Spicy Sausage and Kale Orecchiette in a Creamy Parmesan Sauce is the perfect cozy pasta dish. It’s rich, cheesy, and balanced with hearty kale, savory mushrooms, and just the right amount of heat from the sausage. Plus, it’s ready in under 30 minutes, making it perfect for a weeknight dinner.

Orecchiette Pasta in a Creamy Parmesan Sauce

Orecchiette pasta is a small pasta whose name means “little ears” in Italian. The unique shape creates little cups that are perfect for holding the creamy parmesan sauce, spicy sausage, and toasty bread crumbs in every bite. The spicy sausage adds a touch of heat that cuts through the richness of the sauce, and the kale and mushrooms add earthy depth and texture. A splash of reserved pasta water brings the whole dish together, making the sauce velvety and clingy

Ingredients Needed to Make Spicy Sausage and Kale Orecchiette in a Creamy Parmesan Sauce~

• 1 pound of orecchiette pasta
• 4 spicy sausage links (casings removed)
• 3 cloves of garlic, minced
• 2 shallots, diced
• 2 cups of baby bella or white mushrooms, sliced
• 2 cups of chopped kale
• ¾ cup of heavy cream
• ¾ cup of grated Parmesan cheese
• ¼ to ½ cup of reserved pasta water
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tbsp of butter
• ½ cup of Panko bread crumbs

Notes for Success~

✔️ Using spicy Italian sausage for the best flavor balance; mild will work too, but spicy sausage adds depth.
✔️ Try not to overcook the kale; make sure to add it last so it stays bright and tender.
✔️ Add the pasta water gradually to control the thickness of the sauce.
✔️ Use freshly grated Parmesan for the creamiest sauce.
✔️ Swap the mushrooms or kale for what you have on hand.

🍽️ How to Serve~

This Spicy Sausage and Kale Orecchiette in Creamy Parmesan Sauce is cozy, comforting, and super versatile. Here are some of our favorite ways to enjoy and serve it:

As a Main Dish: Serve with a crisp Greek Salad with Creamy Caesar Dressing or a Kale Salad with Homemade Ranch Dressing to lighten the plate and balance the richness.

For a Crowd: Double the recipe and serve with crusty Homemade Sesame Focaccia Bread or homemade garlic knots for a full dinner party vibe.

Make-Ahead for Weeknight Dinners: Store leftovers in an airtight container. Reheat gently with a splash of cream or milk to revive the sauce.

Pair It With: A chilled glass of white wine like Pinot Grigio or Sauvignon Blanc works perfectly with the creamy, spicy sauce.

Let me know in the comments if you give this Spicy Sausage and Kale Orecchiette in Creamy Parmesan Sauce recipe a try! Don’t forget to pin it for later and share with a pasta-loving friend.

Print Recipe

Spicy Sausage and Kale Orecchiette in a Creamy Parmesan Sauce

If you love bold flavors, creamy sauces, and hearty pastas, this Spicy Sausage and Kale Orecchiette with Creamy Parmesan will become a favorite in your dinner rotation. It’s satisfying without being heavy and easy enough for any night of the week.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: dinner

Cuisine: Italian

Servings: 6

Author: Jennifer Struss

Ingredients

• 1 pound of orecchiette pasta
• 4 spicy sausage links casings removed
• 3 cloves of garlic minced
• 2 shallots diced
• 2 cups of baby bella or white mushrooms sliced
• 2 cups of chopped kale
• ¾ cup of heavy cream
• ¾ cup of grated parmesan cheese
• ¼ to ½ cup of reserved pasta water
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tbsp of butter
• ⅓ cup Panko bread crumbs

Instructions

• Cook the pasta in a large pot of salted water according to package directions. Reserve ½ cup of the pasta water before draining.
• Brown the sausage in a large pan over medium heat, breaking it up with a spoon until fully cooked and crispy, about 8-10 minutes. Remove from the pan and set aside.
• While the sausage is cooking in a separate pan over medium heat, add in butter and Panko bread crumbs. Cook, stirring occasionally, until browned and toasted, about 5 minutes. Set aside for topping later.
• In the same pan as the sausage, sauté the shallots and garlic for 2 minutes until fragrant. Add the mushrooms, salt, and pepper and cook until softened and slightly golden, about 6-8 minutes. Toss in the chopped kale and cook until wilted, about 2 minutes.
• Add the sausage to the pan, then pour in the heavy cream and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
• Add the cooked orecchiette and a 1/4 cup of reserved pasta water. Stir and simmer for a few minutes until everything is coated and the sauce clings to the pasta. You can add more pasta water to get the sauce to your desired consistency and thin out the sauce. Serve warm with toasted bread crumbs and enjoy!

Notes

• Use spicy Italian sausage for the best flavor balance—mild works too, but spicy adds depth
•  Don’t overcook the kale; add it last so it stays bright and tender
• Add pasta water gradually to control the thickness of the sauce
• Use freshly grated Parmesan for the creamiest sauce
• Swap the mushrooms or kale for what you have on hand.