orecchiette with sausage

Recipe video above. Orecchiette has one big thing going for it that other pastas do not: its cup shape makes it the perfect vehicle to hold special pasta sauces. The creamy tomato sausage pasta sauce featured in this recipe is orecchiette worthy. Decadent? Yes. Have salad tomorrow!

Orecchiette Sausage Pasta in Creamy Tomato Sauce

/ 14 ounces orecchiette pasta ((or other pasta))

olive oil

garlic (, minced)

pork

white wine (, anything not too sweet (sub water))

tomato passata ((called "tomato puree" in US, Note 2))

cream (, heavy/thickened)

milk ((any fat %))

parmesan (, finely grated)

tsp Italian herbs ((Note 3))

tsp red pepper flakes ((chilli flakes))

salt and pepper

(packed) kale leaves

Parmesan (, for serving)

Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside. (Note 4)

Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.

Add sausage meat and cook, breaking it up as you go, until there are some little golden bits - about 4 minutes.

Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate - the winey smell will disappear.

Add remaining ingredients except kale. Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.

Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce - it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 4).

Serve immediately, garnished with freshly grated parmesan

Orecchiette with Sausage and Peas is a delicious blend of pasta, pork sausage, and peas. It is simple to make and a perfect weeknight meal.

Orecchiette with Sausage and Peas

dry orecchiette pasta

lb pork sausage

peas

shallot (minced)

garlic (minced)

½ tsp red pepper flakes

salt and pepper (to taste)

lemon (for juice)

Parmesan cheese (for garnish)

Cook

Boil a pot of salted water for the orecchiette pasta. Once boiling, cook the pasta according to the package instructions.

While the water is boiling, cook the sausage. In a large non-stick pan over medium-high heat, cook the sausage until browned and cooked through. Remove the sausage from the pan and drain the fat. 

Heat

Place the frozen peas in a microwave-safe bowl with the recommended amount of water (on the package) and cook according to package instructions.

Heat the non-stick pan used to cook the sausage over medium-high heat, add the olive oil. Pour in the minced shallots and garlic, cook for approximately 3 minutes. Stir in the red pepper flakes. 

Season

Return the sausage to the pan along with the cooked pasta and peas. Squeeze the juice of half a lemon over the mixture and season with salt and pepper. Stir until everything is well incorporated. Heat over medium-low heat until heated through.

Serve

Remove from heat and serve with parmesan cheese. Serve immediately.

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Orecchiette with Sausage and Peas

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