Orechiette with Collard Greens and Italian Sausage
Blanched collard greens sautéed with cremini mushrooms and crumbled Italian sausage, tossed with orechiette pasta and finished with parmesan. A one-pan weeknight pasta combining earthy greens, savory meat, and umami-rich mushrooms for a balanced, rustic meal.
Ingredients
- ½ bunch collard greens, washed and cut into strips
- 8 oz orechiette pasta, dried
- ¼ cup olive oil, divided
- ½ lb pork sausage, sweet Italian, casing removedchicken sausage1:1poultry
lighter protein option
- 3 clove garlic, chopped(optional)
- 1 shallot diced
- 12 oz cremini mushrooms, cleaned and sliced
- ½ cup parmesan cheese, shredded
- salt, to taste
- black pepper, to taste
- ½ tsp red pepper flakes, dried(optional)
Instructions
- 1
Wash collard greens very well, roll tightly like a cigar, and cut into thin strips.
- 2
Blanch collard strips in boiling water for 2 minutes, then drain and set aside.
- 3
Bring a pot of salted water to boil and cook pasta according to package directions. Drain, reserving 1 cup starchy water, and toss pasta lightly with olive oil or butter.
- 4
Remove sausage from casings if using. Cook sausage in a large sauté pan, breaking it up as it cooks, until browned and lightly crisp. Transfer to a dish and wipe pan clean with paper towel.
- 5
Add oil to pan, add shallots and mushrooms, and cook for 5 minutes.
- 6
Add blanched collards, season with salt and pepper, and cook for about 5 minutes.
- 7
Return sausage mixture to pan, add cooked pasta and combine. Stir in parmesan cheese and a little reserved pasta water if needed to loosen.
- 8
Serve immediately.
Tips
Reserve pasta cooking water to adjust sauce consistency at the end.
Breaking sausage into small pieces while cooking ensures even browning and crispness.
Wiping the pan after cooking sausage prevents grease buildup and allows vegetables to sauté properly.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days. Reheat gently on stovetop with splash of water or broth.
Blanch and cut collard greens up to 1 day ahead. Cook sausage and mushrooms 4 hours ahead and reheat before combining with hot pasta.
Serve hot from the pan. Offer extra parmesan and red pepper flakes on the side.
Common Mistakes
Do not skip blanching collards to avoid tough, overly bitter greens in the final dish.
Do not overcrowd mushrooms in the pan to avoid steaming instead of sautéing; cook in batches if needed.
Do not skip reserving pasta water to avoid dry, uncoated pasta.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter protein option
vegan substitute