Spicy Sausage Orecchiette

It’s a shame that it was so hot today. This filling pasta dish would have been a great “rainy day” dinner. But it was tasty regardless.


16 oz orecchiette pasta
2 tbsp olive oil
8-10 oz hot Italian sausage
1 bunch green onions, sliced
2 cloves garlic, thinly sliced
1/2 tsp Kosher salt

1/2 tsp fresh ground pepper
8 oz sliced cremini mushrooms
2 cups cherry tomatoes, halved
1/2 cup chicken broth
1/2 cup grated Parmesan cheese, plus more for topping

Start a large pot of salted water boiling. Heat olive oil in large skillet over medium heat. Once skillet is hot, add sausage and break apart with a wooden spoon. Once water is boiling, add pasta. Once sausage is finely crumbled and cooked through, add green onions and cook for 3 minutes. Add mushrooms, garlic, salt, and pepper and cook until mushrooms are mostly tender. Add tomatoes and cook until softened, about 2 minutes. When pasta is done, drain and set aside. Once tomatoes are softened, add chicken broth and cook for 1 minute. Add drained pasta and Parmesan cheese to skillet. Stir thoroughly until all pasta is coated and creamy. Serve with a bit of Parmesan on top.

Makes 6 servings. Enjoy!



About Gerard

Fun-loving, well-read foodie.
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5 Responses to Spicy Sausage Orecchiette

  1. Karen says:

    Your dish sounds great…I like to add a little brocolli rabi when I make your recipe. I love this dish no matter what the weather is. Yours sounds good with the mushrooms…I’m looking forward to trying it.

    • saladcheese says:

      Unfortunately, broccoli (and its subsidiaries) are verboten in the house due to their unavoidable side-effects so we subbed in the fungus. Hope it works for you, though!

  2. MMMM I make a similar recipe, but have not used this type of pasta. Does it make a big difference?

    • saladcheese says:

      I’m not entirely sure if it’ll make a big difference, but with pasta dishes with small-scale additives (sausage, tomatoes, etc.), I like to scale the pasta down to size of everything else. You could get away with elbow macaroni or campanelle. Gnocchi would also be a good suggestion, but definitely not a long ribbon-style as the non-pasta parts would fall to the bottom of the dish.

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