
Goodfood & Chef: Sausage Meat & Kale Orecchiette
with Parmigiano Reggiano
770 cals
25 mins
Description
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Montréal’s Laurent Dagenais, whose low-key approach has earned him over a million fans. He’s preparing a real pasta classic with our Italian-spiced sausage meat and wilted greens, zinged with chili flakes and lemon.
Contains:
Milk • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
300g Canadian-raised mild Italian pork sausage meat
1 Lemon
1 Bunch of kale
2 Garlic cloves
1g Chili flakes
225g Orecchiette
25g Parmigiano Reggiano (contains rennet)
Nutrition
Total fat | 17g |
Saturated Fat | 5g |
Sodium | 1280mg |
Total carbs | 104g |
Sugar | 11g |
Protein | 54g |
Fibres | 10g |
Recipe Instructions

Step 1: Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the garlic.
- Halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.

Step 2: Boil the pasta & wilt the kale
- Add the pasta to the pot of boiling water and boil, 9 to 11 min., until al dente.
- In the last min., add the kale.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.

Step 3: Cook the sausage meat
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat and cook, breaking up the meat, 3 to 4 min., until partially cooked.
- Add the garlic and chili flakes (add ½ for medium spicy).
- Cook, stirring often, 1 to 2 min., until the sausage meat* is cooked through.
- Ground beef: same instruction as above.

Step 4: Combine the pasta
- To the pan, add the pasta and kale.
- Gradually add ½ the reserved cooking water and ½ the cheese.
- Cook, stirring often, 2 to 3 min., until coated and heated through.
- Add ½ the lemon juice and cook, 1 to 2 min., until combined.
- If the pasta seems dry, gradually add the remaining cooking water until you achieve your desired consistency.

Step 5: Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese and the lemon wedges. Bon appétit!

Step 6: Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.