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Orecchiette with Sausage and Tomatoes

Course Main Course, Pasta, Pork
Cuisine Italian
Keyword pasta, sausage, tomatoes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories 808 kcal


  • 1 pound pasta 1 pound orecchiette pasta
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 3/4 pound Italian sausage 3/4 pound of mild Italian sausage
  • 1 cup tomatoes 1 cup diced in large chunks fresh tomatoes
  • 2 ounces Parmigiano Reggiano cheese 2 ounces aged Parmigiano Reggiano
US - Metric


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

  2. 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.

  3. 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.

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

  5. 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.

  6. Remove from the heat and stir in the shredded Parmigiano cheese.

  7. Transfer to bowls and serve right the way.

Nutrition Facts
Orecchiette with Sausage and Tomatoes
Amount Per Serving
Calories 808 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 12g75%
Cholesterol 74mg25%
Sodium 857mg37%
Potassium 569mg16%
Carbohydrates 87g29%
Fiber 4g17%
Sugar 4g4%
Protein 32g64%
Vitamin A 420IU8%
Vitamin C 6.8mg8%
Calcium 211mg21%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.