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!
Course: Main Course
Keyword: easy dinner, orecchiette pasta, pasta, sausage pasta
4spicy Italian sausages
1tbspfresh garlicfinely chopped
128ozcan whole peeled tomatoesSan Marzano
fresh parsleyfor sprinkling
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!
For Storing: Store in an airtight container in the fridge for 3-4 days.