Orecchiette with Sausage
Ear-shaped pasta tossed with browned sausage, aromatics, and a light sauce. Finished with fresh herbs and grated cheese for a simple, rustic one-pan meal.
Ingredients
Method
Bring a large pot of salted water to a boil. Dice the onion and mince the garlic.
Heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into chunks with a wooden spoon, and cook until browned and cooked through, 8–10 minutes. Drain excess fat if needed.
Add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and tomato paste; cook for 1 minute.
Pour in the vegetable broth and simmer for 5 minutes to blend flavors. Taste and season with salt and red pepper flakes.
Add the orecchiette to the boiling water and cook until al dente according to package directions. Reserve 0.5 cup of pasta water before draining.
Add the drained pasta to the sausage skillet. Toss to combine, adding reserved pasta water a little at a time until the sauce coats the pasta lightly.
Divide into bowls. Top with grated Parmesan, fresh parsley, and a pinch of red pepper flakes.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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