Description
Craving a comforting, flavorful meal that comes together in a single pot? This One-Pot Orecchiette Ragu is your perfect choice! Featuring savory Italian pork sausage, tender orecchiette pasta, vibrant vegetables like dino kale, carrots, and celery, and a rich tomato-based sauce, this dish is a delightful blend of hearty, savory, and earthy flavors
Ingredients
Here’s what you need to make One-Pot Orecchiette Ragu. Each ingredient adds to the hearty, savory, and earthy magic.
- Italian Pork Sausage (1 lb): Provides rich, savory flavor and protein.
- Red Onion (1 cup, chopped): Adds sweet, savory depth.
- Garlic Cloves (3, chopped): Brings bold, aromatic flavor.
- Carrots (1 cup, diced): Offer sweet, crunchy texture.
- Celery (1 cup, diced): Adds mild, earthy crunch.
- Dino Kale (3 cups, chopped): Provides nutrient-rich, hearty greens.
- Orecchiette Pasta (1 lb, dry): Offers a chewy, sauce-catching shape.
- Tomato Paste (6 oz): Delivers concentrated, rich tomato flavor.
- Water (1½ cups): Creates a thick, saucy base.
Substitutions and Variations
- Italian Sausage: Swap with turkey sausage, chicken sausage, or plant-based sausage for vegetarian.
- Orecchiette Pasta: Replace with fusilli, penne, or gluten-free pasta; use zucchini noodles for keto (~2–3g net carbs per serving).
- Dino Kale: Use spinach, Swiss chard, or omit for keto.
- Tomato Paste: Swap with 1 cup crushed tomatoes (adjust water to 1 cup for consistency).
- Keto Adjustment: Use zucchini noodles, reduce carrots to ¼ cup, and omit pasta (~2–3g net carbs per serving).
- Gluten-Free Version: Use gluten-free pasta; ensure sausage is gluten-free.
- Vegan Version: Swap sausage with plant-based sausage and ensure tomato paste is vegan-friendly.
- Spicy Version: Add ½ tsp red-pepper flakes or use spicy Italian sausage.
Instructions
Step 1: Cook the Sausage
- In a large saucepan (at least 4 quarts), cook 1 lb Italian pork sausage over medium heat until browned, about 5–7 minutes, breaking it up with a spoon.
- Remove sausage from the pan, reserving the rendered fat.
Tip: Break sausage into small pieces for even distribution; drain excess fat if more than 2 Tbsp remains.
Step 2: Cook the Vegetables
- In the same pan, using the reserved sausage fat, cook 1 cup chopped red onion, 3 chopped garlic cloves, 1 cup diced carrots, and 1 cup diced celery over medium heat until slightly softened, about 5 minutes.
Tip: Dice vegetables uniformly for even cooking; stir frequently to avoid burning garlic.
Step 3: Add Kale
- Add 3 cups chopped dino kale to the pan and cook until softened, about 2–3 minutes.
Tip: Remove tough kale stems before chopping; massage lightly if kale is tough.
Step 4: Build the Ragu
- Stir in 6 oz tomato paste and 1½ cups water until combined.
- Bring to a boil, then return the browned sausage to the pan.
- Add 1 lb dry orecchiette pasta and stir to coat.
Tip: Stir tomato paste thoroughly to avoid clumps; ensure pasta is submerged for even cooking.
Step 5: Simmer and Serve
- Cover the pan, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until pasta is al dente and sauce is thickened.
- Serve immediately.
Tip: Check pasta doneness at 15 minutes to avoid overcooking; add a splash of water if sauce thickens too much.