Crispy Orecchiette with Spicy Sausage

By Molly Baz

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Crispy Orecchiette with Spicy Sausage

Knife used in this recipe:

Shun Premier 5.5" Nakiri

Ingredients:

• 1 lb orecchiette pasta
• 1 lb sweet Italian sausage, casings removed
• 3 large shallots sliced crosswise into rings
• 1 bunch collard greens, stems removed, sliced into bite-sized pieces
• 2 tbsp olive oil for pasta crisping
• 1 tbsp neutral oil for cooking
• Salt and pepper to taste
• 2 tbsp Calabrian chili paste (or to taste)
• ¼ cup tomato paste
• 1-2 tbsp sesame oil
• 2-3 cloves garlic, minced
• Fresh lemon juice for finishing
• Grated Parmesan for garnish
• Optional: Burrata cheese for extra creaminess

Instructions:

1. Remove the sausage casings and break the sausage into chunks.
2. Slice the shallots into rings, and trim the stems from the collard greens. Roll the greens and slice them into half-inch strips.
3. Bring a pot of salted water to a boil, and cook the orecchiette until just al dente. Drain, toss with oil to prevent sticking, and set aside.
4. In a skillet, heat neutral oil and brown the sausage until cooked through, then remove it from the pan. Lower the heat, add the shallots, and cook with a pinch of salt until they become soft and jammy. Add the tomato paste and Calabrian chili paste, cooking until the mixture deepens in color.
5. Add the collard greens to the pan with a splash of pasta water to deglaze. Stir and cook until the greens are wilted, about 4-5 minutes.
6. In a separate skillet, heat olive oil over medium-high heat. Add the cooked orecchiette in batches and crisp the pasta, letting it sit undisturbed for a few minutes to develop a crunchy texture.
7. Once the pasta is crispy, add the sausage back to the pan with the greens, then toss in the orecchiette. Stir everything together, finish with fresh lemon juice and grated Parmesan, and top with burrata if desired.