Orecchiette translates to “little ears” in Italian, and they are the perfect pasta shape for our Family Recipes Wild Mushroom Sauce. Quick and easy, it’s perfect for a weeknight meal, while still being rich and satisfying.  Add some kale and pine nuts  and you have yourself a new go-to pasta recipe.


Makes 4 servings 1x 2x 4x
  • 1 lb. Orecchiette pasta*
  • 2 tablespoons extra virgin olive oil
  • 4 cups chopped Tuscan kale
  • Salt and pepper to taste
  • 1 (25 ounce) jar Family Recipes Wild Mushroom Sauce
  • 2 tablespoons pine nuts toasted


  1. In a large pot of boiling salted water**, cook the pasta according to package instructions. Drain and set aside.
  2. Meanwhile, in a large skillet, heat the oil over medium heat, sauté the kale for 1 to 2 minutes or until wilted. Season with salt and pepper to taste. Stir in Family Recipes Wild Mushroom Sauce and bring to simmer.
  3. Add the cooked pasta to the skillet and toss with sauce to coat. Top with toasted pine nuts before serving.

Chef's Note

*If you cannot find Orecchiette, any short pasta will work.

**The perfect ratio of salt to water for cooking pasta is 1 tablespoon of salt for every 4 quarts (16 cups) of water.