Jul 13 2026
Restaurants›Crave Kitchen & Cocktails›Sausage Kale Recipe

Sausage Kale Recipe

Inspired by Crave Kitchen & Cocktails
Time45m
Serves4

Orecchitte | Fennel Sausage | Kale | Candied Walnuts | Chili Flake | Lemon Ricotta Cream | Toasted Panko

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Ingredients

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Pasta and Sausage

Vegetables

Candied Walnuts

Lemon Ricotta Cream

Toasted Panko

Method

Pasta and Sausage Preparation

  1. 1

    Cook the Orecchiette

    Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain the pasta.

  2. 2

    Cook the Sausage

    In a large skillet over medium heat, add the fennel sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Vegetable and Sausage Combination

  1. 3

    Sauté the Kale

    In the same skillet, add the chopped kale and sauté for about 3-5 minutes until wilted. Add the cooked sausage back to the skillet.

  2. 4

    Combine with Pasta

    Add the drained orecchiette to the skillet with the kale and sausage. Toss everything together, adding reserved pasta water as needed to create a sauce. Sprinkle in chili flakes and stir to combine.

Candied Walnuts Preparation

  1. 5

    Prepare Candied Walnuts

    In a small saucepan over medium heat, melt the butter. Add brown sugar and walnuts. Stir continuously until the sugar dissolves and the walnuts are coated, about 3-4 minutes. Transfer to a parchment-lined baking sheet to cool.

Lemon Ricotta Cream Preparation

  1. 6

    Make Ricotta Cream

    In a bowl, combine ricotta cheese, lemon zest, and lemon juice. Mix until smooth and creamy. Set aside.

Toasted Panko Preparation

  1. 7

    Toast the Panko

    In a small skillet over medium heat, combine panko breadcrumbs and olive oil. Toast, stirring occasionally, until golden brown, about 3-5 minutes. Remove from heat.

Assembly

  1. 8

    Serve the Dish

    Plate the pasta mixture and top with dollops of lemon ricotta cream. Sprinkle candied walnuts and toasted panko on top for added crunch. Serve warm.

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