image31 721x541 - Orecchiette Sausage Kale and Parsnips
Dinner, Entrees

Orecchiette Sausage Kale and Parsnips

Scroll to recipe

I must have had a pasta craving when I was researching recipes because at least three of the recipes I fell in love with had pasta.  The first one was this Orechiette with Parsnips, Kale and Sausage.  I love the texture and shape of orechiette.  They are like little tiny bowls that hold all the delicious ingredients you mix with them.  I also wanted to do something besides roast the parsnips, which is what I would normally do.  I have cooking ADD and I hate to make the same stuff over and over again.  It just gets boring.  And what if I get more Parsnips in the next box?  For me, enjoying vegetables means getting creative with them and making it fun each and every time.

I got this recipe from Martha Stewart.  It calls for Swiss Chard but in general I think most greens are interchangeable in most recipes so I just subbed my Kale for the Chard and voila… deliciousness!  Parsnips have a sort of sweet and tangy flavor which I’m not always a big fan of but in this recipe they get browned in a pan and then mixed with rich savory sausage, slightly crunchy greens and those little pasta bowls, a fine alternative to roasting.

Delightful Recipe

Serves 4
Adapted from Martha Stewart


  • Salt and pepper
  • 1 pound orecchiette
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 pound parsnips, peeled and cut into 1/4-inch rounds (halved if large)
  • 1 bunch kale, tough stems and ribs removed, thinly sliced
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving
  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.

  2. In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add kale and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

Leave a Reply

Your email address will not be published. Required fields are marked *

Book Course