Orecchiette Pasta with Italian Sausage
Orecchiette pasta with Italian sausage is one of our go to meals for a special occasion or when we want a nice, hearty bowl of pasta. It's also so easy to make, which is such a bonus! A warm bowl of orecchiette pasta, a little spice from the sausage, and finished with a creamy tomato goodness. Oh, and don't forget the parmesan and parsley of course!
Servings: 4
Ingredients
- 4 spicy Italian sausages
- 2 tbsp olive oil
- 1 tbsp fresh garlic finely chopped
- ¼ cup shallot finely chopped
- 1 28oz can whole peeled tomatoes San Marzano
- ¼ cup heavy cream
- 1 tsp sea salt
- ½ tsp pepper
- 6-8 oz orecchiette pasta
- ¼-⅓ cup fresh parmesan grated
- fresh parsley for sprinkling
Instructions
- In a medium stockpot, add salt and boil pasta. Cook until desired doneness.
- Meanwhile, in a large saucepan, heat about 1 tbsp olive oil on medium high heat.
- Remove sausage casings and crumble into olive oil. Break sausage into pieces and cook until cooked through. Remove from pan, and set aside in a separate bowl.
- In the same pan, add another tbsp of olive oil. Add in your fresh garlic and shallots. Cook on medium heat for a few minutes until the shallots start to become translucent.
- Add in the full 28oz can of tomatoes including the liquid. Break apart the tomatoes to create a sauce. Season with ½ tsp sea salt and pepper. Cook for a few more minutes and break down. You can leave some chunks of tomatoes.
- Add in the heavy cream and stir until combined. Pour back in the sausage and mix together.
- Drain the pasta when it's done, and pour into the sauce mixture. Reserve about ⅓ cup of the pasta water and add in as well. Test and add additional ¼- ½ tsp sea salt if needed.
- Sprinkle in the fresh parmesan over the pasta before mixing. Mix until the sauce is well coated over the pasta.
- Serve with a sprinkle of fresh parsley and parmesan!
Notes
For Storing: Store in an airtight container in the fridge for 3-4 days.