Pasta is always a fun dish to prepare. There are a million ways to prepare them. Food for the soul.
The below dish is so easy to prepare. It is all done by the time the pasta is cooked.
The round concave shape pasta leads to the name of Orecchiette or little ears. The shape of the pasta is a cup-like shape and captures the sauce wonderfully inside the small cup. Originally from the southern region of Italy, Puglia.
The fresh tomatoes added to the mild Italian sausage with a hint of fennel are a fantastic combination., Mild and sweet with lots of boldness. Most of all, not so much fat as is counterparts.
Press into the casing of the sausage to remove the interior sausage meat. No need to cut it and then removing the casing, too much work.
Orecchiette with Sausage and Tomatoes
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4
1 pound orecchiette pasta
1 tablespoon olive oil
3/4 pound of mild Italian sausage
1 cup diced in large chunks fresh tomatoes
2 ounces aged Parmigiano Reggiano
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.
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