5 from 15 votes
Orecchiette Pasta with Sausage and Tomatoes
Orecchiette pasta tossed with mild Italian sausage and chunky cooked tomatoes results in a hearty yet simple dish. The sausage browning and tomato simmering combine to provide a rich, savory flavor base, enhanced by the finish of grated Parmigiano Reggiano. This pasta offers a satisfying balance of tender noodles and meaty bites, suitable for a casual family meal.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
808 kcal
Course:
Main Course, Dinner
Cuisine:
Italian, Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 808
% 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.