Orecchiette Pasta with Sausage and Tomatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
808 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Vegetarian
Orecchiette Pasta with Sausage and Tomatoes
Description
Orecchiette Pasta with Sausage and Tomatoes uses mild Italian sausage browned until cooked through and large chunks of tomato gently cooked down to a softened state. The pasta cooks until al dente and is gently combined with the sausage and tomatoes, with some reserved pasta water added to loosen the sauce. The final touch of Parmigiano Reggiano adds a salty, nutty complexity to the dish.
The texture contrasts the firm, slightly chewy orecchiette with the tender sausage pieces and softened but intact tomato chunks. The cooking method involves sautéing the sausage and then simmering the tomatoes until reduced to a thick sauce that clings to the pasta. This creates a rustic, robust flavor without overwhelming spices.
The dish serves well immediately and pairs with simple sides or a light salad. Leftovers can be stored refrigerated and reheated gently with added liquid to maintain moisture. Variations in sausage heat level or pasta shape can be adjusted without altering the core technique.
To reheat leftovers, warm them slowly in a skillet with some water and butter, optionally adding fresh tomatoes to refresh the sauce. Substitutions for fresh tomatoes include canned varieties, acknowledging that smaller tomatoes cook faster and require attention to avoid overcooking.
Ingredients
- 1 pound pasta orecchiette
- 1 tbsp olive oil
- 3/4 pound Italian sausage mild
- 1 cup tomato diced in large chunks
- 2 ounces Parmigiano Reggiano cheese
Instructions
- In a large pot of boiling salted water cook the orecchiette pasta until they are al dente. Drain and reserve ¼ cup of the cooking water.
- Separate the Italian sausage into small bite-size chunks and add them to a large skillet. Cook on medium-high heat until nicely browned and cooked through. About 6-8 minutes. Using a slotted spoon, transfer the sausage to a plate. Discard all excess grease released from the sausage.
- Return the skillet to the stove and add 1 tablespoon of the olive oil and add the tomatoes. Cook the tomatoes and. cook over medium-low heat. The tomatoes are ready when soft but not falling apart.
- Cook until the liquid is reduced by half and the tomatoes are nearly broken down, about 5 minutes.
- Add the pasta to the skillet along with the cooked sausage and stir until the pasta is well coated. Add some of the cooking. water if too dry.
- Remove from the heat and stir in the shredded Parmigiano cheese.
- Transfer to bowls and serve right the way.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheat gently in a skillet with added water and butter, stirring to prevent drying out.
- Adding fresh chopped tomatoes during reheating can refresh the sauce.
- Swap mild for hot Italian sausage depending on taste preference.
- Use similar sized tubular pasta like rigatoni mezzi or penne if orecchiette is unavailable.
- Campari or cherry tomatoes may replace diced fresh tomatoes but watch their faster cooking time to avoid breaking down completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 808 kcal
% Daily Value*
| Calories | 808kcal | 40% |
| Carbohydrates | 87g | 29% |
| Protein | 32g | 64% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 74mg | 25% |
| Sodium | 857mg | 36% |
| Potassium | 569mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 211mg | 21% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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