Orecchiette with Sausage and Tomatoes

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Orecchiette with sausage and tomatoes.

Pasta is always a fun dish to prepare.  There are a million ways to prepare it.  Food for the soul.

The below dish easy to prepare and I am taking advantage of the fresh tomatoes that my mom keeps sending to me.

The orecchiette is a fantastic shaped pasta that works well with tomatoes as it absorbs the sauce well.

Sweet Italian sausage with a hint of fennel, is probably the tastiest of Italian sausages. Mild and sweet with lots of boldness. Most of all, not so much fat as is counterparts.

I always remove the casing because I do not like to bite into.

If you do not have provolone cheese in hand, Parmigiano Reggiano is the perfect substitution. Use lots of it, as it will blend well with all the flavors.

Giangi's Kitchen Signature


Nutrition Facts
Orecchiette with Sausage and Tomatoes
Amount Per Serving
Calories 716 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 8g 40%
Cholesterol 61mg 20%
Sodium 549mg 23%
Potassium 552mg 16%
Total Carbohydrates 86g 29%
Dietary Fiber 4g 16%
Sugars 4g
Protein 27g 54%
Vitamin A 7.5%
Vitamin C 6.9%
Calcium 3.5%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
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Orecchiette with Sausage and Tomatoes

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 pound orecchiette pasta
  • 1 tablespoon olive oil
  • 3/4 pound of sweet Italina sausage meat
  • 1 cup diced in large chunks tomatoes
  • 1 tablespoon water
  • 2 ounces aged provolone or Parmiggiano Reggiano


  1. In a large pot of boiling salted water cook the orecchiette pasta until they are al dente. Drain and reserve ¼ cup of cooking water.

  2. Meanwhile in a large deep skillet heat 1 tablespoon of the olive oil until warm, but not smoking.

  3. Separate the Italian sausage on small bite size chunks and add them to the skillet. Cook on medium high heat until nicely browned and cooked through. About 8 minutes. Using a slotted spoon, transfer the sausage to a plate.

  4. Remove all excess grease released from the sausage.

  5. Add 1 tablespoons of the olive oil to the skillet and add the tomatoes. Cook over medium low heat. The tomatoes are ready when soft but not falling apart.

  6. Add the reserved cooking water scraping up any browned bits and crushing the tomatoes.

  7. Cook until the liquid is reduced by half and the tomatoes are nearly broken down, about 5 minutes.

  8. Add the pasta to the skillet along with the cooked sausage and the remaining butter and cook stirring until the pasta is well coated.

  9. Remove from the heat and stir in the shredded provolone cheese.

  10. Transfer to bowls and serve right the way.


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