Orecchiette With Kale, Bacon, And Sun-Dried Tomatoe

Name: Orecchiette With Kale, Bacon, And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked orecchiette pasta; 5 cups bagged prewashed kale; 2 slices center-cut bacon; 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped; 1/2 teaspoon crushed red pepper; 3 large garlic cloves, chopped; 1/2 teaspoon freshly ground black pepper; 3/8 teaspoon salt; 1 ounce Parmigiano-Reggiano cheese, shaved; 2 tablespoons fresh lemon juice

Servings: persons

1
Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2
While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
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478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces uncooked orecchiette pasta, 5 cups bagged prewashed kale, 2 slices center-cut bacon, 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped, and more.

Yes, Orecchiette With Kale, Bacon, And Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Kale, Bacon, And Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions