Sausage and Tomato Orecchiette

You guys. This dish. It’s YUMMMMM. And it’s so easy. Seriously, stop what you are doing and make it.

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Gather up your ingredients. You’ll need orecchiette, a pint of cherry tomatoes, olive oil, red pepper flakes, provolone (shredded, or sliced like I did) and mild or sweet Italian sausage. You’ll see in the picture I used ground Italian sausage. Usually I use sweet Italian sausage still in the casings. The sausage from the casing holds together better and has better flavor, I think and I would continue to use that in the future. But, I made this dish as part of the pantry challenge, so I used what I had.

Bring a pasta pot of well salted water to a boil and get your orecchiette started. You’ll need about 3/4 lb. I usually just make the whole bag and throw some cooked naked pasta into the fridge to transform into something later in the week.

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In your largest skillet, add 1 tbsp of olive oil. When hot, add the sausage in 1″ pieces. If you are using cased sausage, just slit the case with a knife and remove. Tear off 1″ pieces and throw them in. Cook for about 8 minutes turning gently a few times. You want the sausage to be chunky. When browned, transfer the sausage to a plate using a slotted spoon. Add another tablespoon of olive oil to the pan and toss in halved cherry tomatoes and 1 tsp of red pepper flakes. Season with salt and pepper.

Your pasta should be just about done now. Reserve 3/4 cup of pasta water and then drain your pasta into a colander.

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Let your tomatoes cook about 4 minutes, pressing gently to help them “melt.” Add in the reserved pasta water and gently scrape up all that yummy flavor that’s stuck to the bottom of your pan. Once the liquid has reduced to half, add in your pasta and sausage and give it a good stir. Toss in your final tablespoon of olive oil and let the pasta cook on the stove for a minute or two.

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Top with the shredded provolone, and a sprinkle of parm if you wish. Give it one more toss.

 

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Serve. Enjoy. Love. Yum.

Sausage and Tomato Orecchiette
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 lb orecchiette (regular or whole wheat)
  2. 1 pint cherry or grape tomatoes, halved
  3. 3 tablespoons olive oil
  4. 1 tsp red pepper flakes
  5. 2 slices deli provolone (shredded, or sliced)
  6. 1 lb mild or sweet Italian sausage, casings removed
  7. Salt and pepper
Instructions
  1. Bring a pasta pot of well salted water to a boil. Cook orecchiette according to package instructions (about 10 minutes). Reserve 3/4 cup of pasta water and then drain your pasta into a colander.
  2. Meanwhile, add 1 tablespoon of olive oil to your largest skillet over medium high heat. When hot, add the sausage in 1" pieces. Cook for 8 minutes turning gently until browned. Transfer the sausage to a plate using a slotted spoon.
  3. Add 1 tablespoon of olive oil to the pan and toss in halved cherry tomatoes and 1 tsp of red pepper flakes. Season with salt and pepper.
  4. Let your tomatoes cook about 4 minutes, pressing gently. Add in the reserved pasta water and gently scrape to remove browned bits. Once the liquid has reduced to half, add in your pasta and sausage and stir. Toss in your final tablespoon of olive oil and let the pasta cook on the stove for a minute or two.
  5. Top with the shredded provolone, and a sprinkle of parm if you wish. Give it one more toss. Serve.
Adapted from Food and Wine
Adapted from Food and Wine
Two Forks One Love http://twoforksonelove.com/

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One Response to Sausage and Tomato Orecchiette

  1. […] of Rotel with chiles. Sounds odd, I know, but it was really, really good. We liked it as much as this sausage and tomato orechiette. It does not include cherry tomatoes, so if you have a dislike of them, this dish is for you (DAD). […]

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