Sausage Orecchiette

by Laura

Orecchiette! One of the best underused pasta shapes and it is ear-shaped -- is there anything more appetizing?! Sometimes they can be tough to find at a smaller market or Trader Joe's, but they hold a not to saucy sauce perfectly so next time you see a bag/box in the pasta aisle, do yourself a favor and grab one. This recipe requires just a few basic ingredients and can easily be thrown together on a weeknight. Adapted from The Food Network.


Chop all this up while the water is boiling for the pasta...

1/2 package (6 oz) orecchiette

2-3 pork or chicken sausages, casings removed

1 tbsp. olive oil

2 scallions

1 clove garlic sliced

1/2 carton (4 oz) crimini mushrooms, sliced

1/2 carton mini heirloom tomatoes (or cherry tomatoes), sliced in half

1/2 cup grated parmesan

2 tbsp fresh basil, chopped

Red pepper flakes to taste


Bring salted pot of water to boil to cook pasta. Meanwhile, heat olive oil over medium heat in a large frying pan and add sausage, breaking it up as it browns. Once cooked through, add garlic and onions and a pinch of salt and pepper. Cook three minutes then add mushrooms. Add cherry tomatoes. Once the pasta is cooked through, use a slotted spoon to transfer it into the sauce pan with all of the other ingredients (bringing a little bit of the pasta water along with it to smooth out the sauce). Give it a few stirs, add parmesan, fresh basil and red pepper flakes if desired and serve!

Maybe even better as leftovers!