Orecchiette with Sausage Kale and Sundried Tomato

  • Author: Julia Jolliff // A Cedar Spoon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Pasta, Dinner


Orecchiette with Sausage Kale and Sundried Tomato is a 20 minute pasta dish that brings unique flavors together to create a mouthwatering dish. Orecchiette pasta is paired with chicken sausage, kale, sundried tomatoes and finished off in a light olive oil and lemon sauce.



  • 8 oz. Orecchiette pasta {or pasta of your choice}
  • 5 Tablespoons olive oil, divided
  • 1/4 of a sweet onion, chopped {about 1 cup}
  • 4 garlic cloves, minced
  • 1 red bell pepper, seeds removed, diced {or pepper of your choice}
  • 6 oz. chicken sausage, sliced {or sausage or meat of you choice}
  • 5 oz. baby kale {or greens of your choice}
  • 4 oz. sundried tomatoes
  • 1 lemon, juiced


  • Freshly parsley
  • Parmesan cheese
  • Crushed red pepper


  1. Cook the pasta in a large pot according to the package.
  2. While the pasta cooks, heat 3 Tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the bell pepper and sausage and continue to sauté until the sausage is cooked through, about 7-8 minutes {this depends on the type of sausage or meat you use}.
  3. Add the baby kale, sundried tomatoes, lemon juice and 2 Tablespoons olive oil and continue to cook until the kale is wilted.
  4. Remove from the heat and stir in the cooked pasta. Mix well. Garnish with fresh parsley, parmesan cheese and crushed red pepper {optional}.


There are a lot of ways you can customize this dish. If you want to add beans for extra protein or to make it vegetarian without the meat try white beans or chickpeas.

If you like cheese try adding parmesan cheese, mozzarella or feta.

For extra crunch try adding a handful of toasted pine nuts or walnuts.

I used baby kale but if you don’t like kale try spinach, swiss chard or your favorite green.