Orecchiette with Sausage and Cherry Tomatoes Recipe
User Reviews
5
3 reviews
Excellent
-
Prep Time
6 mins
-
Cook Time
24 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Italian
Orecchiette with Sausage and Cherry Tomatoes Recipe
Report
A perfect pasta dish that easy to prepare and a favorite in our house.
Share:
Ingredients
- 1 pound orecchiette pasta
- ¼ cup extra-virgin olive oil
- ¾ pound Italian sausage without casing, sweet
- 1 pint cherry tomato washed and halved
- ½ teaspoon crushed red pepper
- salt to taste
- 2 ounces provolone cheese shredded (I used Parmesan, aged
Instructions
- Bring a large pot of salted water to a boil and cook the orecchiette pasta until al dente, but be sure to reserve ¾ cup of the pasta water to help make the sauce.
- While the pasta is cooking, heat up a tablespoon of olive oil in a large sauté or frying pan large enough to hold the pasta and sauce. When the oil is hot, add the sausage in 1 inch pieces and cook until browned on all sides and cooked through. This should take about 8 minutes. Transfer the sausage to the plate lined with paper towel.
- Add another 2 tablespoons of the olive oil to the pan, raise the heat to medium high and as soon as it gets hot, add the tomatoes and crushed red pepper.
- While the tomatoes are cooking, use the back of a slotted spoon to press down on them until they are slightly softened. This should take about 5 minutes.
- Now add the reserved pasta water, scrape up any brown bits of sausage and cook over medium heat until the liquid is reduced by half. Keep using the back of a slotted spoon to crush the tomatoes. This should all take about 6 minutes.
- Add the pasta back to the pan along with the reserved sausage and the remaining tablespoon of extra virgin olive oil. Mix this all-together using your slotted spoon until the pasta is coated with sauce and olive oil.
- Remove the pan from the heat, stir in the cheese and serve right away in warm pasta bowls along with any side dishes.
Notes
- We served steamed broccoli and a nice green salad. I also had some extra grated Parmesan cheese on the table in case anybody wanted more.
- This recipe will be added to my list of quick and easy recipes that I would serve again to my family or to a group of friends.
- Adapted from Marc Vetri’s new cookbook Rustic Italian Food
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
