Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sicilian-Style Orecchiette Fill 1 Created with Sketch.

with Kale & Sweet Peppers

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Hearty kale adds welcome texture to classic pasta and red sauce-—lightened by a dollop of smooth créme fraîche.

Get Cooking
fresh
ingredients
Sicilian-Style Orecchiette with Kale & Sweet Peppers
Title
  • 6 oz Orecchiette Pasta
  • 2 cloves Garlic
  • 1 bunch Kale
  • 4 oz Sweet Peppers
  • 1 bunch Oregano
  • 2 Tbsps Crème Fraîche
  • 1 Shallot
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Tomato Paste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1½ Tbsps Golden Raisins
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems. Grate the cheese on the small side of a box grater.

Cook the pasta & kale:
2 Cook the pasta & kale:

Add the pasta to the pot of boiling water and cook 5 minutes. Add the chopped kale and continue to cook 4 to 5 minutes, or until the kale is softened and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot. 

Make the sauce:
3 Make the sauce:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and shallot; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and oregano leaves; cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

Add the cooked pasta and kale and créme fraîche to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with a drizzle of olive oil and the grated cheese. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems. Grate the cheese on the small side of a box grater.

2 Cook the pasta & kale:

Add the pasta to the pot of boiling water and cook 5 minutes. Add the chopped kale and continue to cook 4 to 5 minutes, or until the kale is softened and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly and return to the pot. 

Cook the pasta & kale:
Make the sauce:
3 Make the sauce:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and shallot; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the chopped garlic and oregano leaves; cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat.

4 Finish the pasta & serve your dish:

Add the cooked pasta and kale and créme fraîche to the pan of sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency. Turn off the heat. Season with salt and pepper to taste. Serve the finished pasta garnished with a drizzle of olive oil and the grated cheese. Enjoy! 

Finish the pasta & serve your dish: