Crispy orecchiette with spicy sausage & collard ragù from More Is More: Get Loose in the Kitchen (page 111) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Purple salad; Raw & roasted cauli salad with creamy, dreamy vegan ranch; Dilly beans & burrata with frizzled shallots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellen_0jpoik on June 05, 2026

    I don’t crisp the pasta (too much fuss), I cut back on the salt by at least 1/3rd, and I use chopped pickles hot peppers instead of Calabrian chiles—and it still slaps!

  • claire_ktgjxl on March 25, 2026

    This is really good! I didn’t crisp the pasta because I didn’t feel like dirtying another pan. It’s spicy, creamy, savory. I haven’t loved a lot of Molly Baz pasta dishes. But this is great. I added all 4 tbs of chili and it’s great.

  • cate_70sxnn on February 23, 2026

    Despite being a salty myself, I agree with the other comment that it had too much. Not sure it was worth the work but since I made my own pasta I may have a warped view.

  • allegra_isj16f on January 20, 2026

    One of our regular recipes. If I’m in a rush I skip crisping the pasta, as I dont find it adds much to the dish. Great recipe for hosting a few folks during the winter months! We also skimp on the heat levels as another commentor noted.

  • pattyatbryce on March 22, 2024

    Loved this - and I thought I hated collards. Nope! I loved this. Spice is high - husband can't do more than 2 TBS of the chili. I liked at 3 and was glad I didn't use 4. Fried pasta was new to me, but loved the chew to me. Watch the salt. I made the pasta water very salty, but when you kept adding it in, it made it more so. So, so plan on average salinity.

  • jaclynrandolph on February 21, 2024

    This dish was great! It’s a riff on pork and broccoli rabe that is well worth changing to. Loved the collards in it and made for great leftovers.

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