Best 3 Orecchiette With Sausage And Red Pepper Sauce Recipes

Orecchiette with Sausage and Red Pepper Sauce is a delightful Italian dish that combines the rustic flavors of orecchiette pasta, savory sausage, and a vibrant red pepper sauce. The orecchiette, meaning "little ears" in Italian, are a type of handmade pasta from the Puglia region of Italy, known for their unique ear-shaped form. In this dish, the orecchiette are cooked al dente and tossed with a flavorful sauce made from sautéed red peppers, onions, garlic, and a touch of chili flakes for a subtle spicy kick. The addition of succulent sausage adds a savory richness, while fresh herbs like basil and parsley bring a burst of freshness. This recipe is a perfect balance of flavors and textures, making it a delightful choice for a hearty and satisfying meal. Whether you're a seasoned chef or a home cook looking to explore Italian cuisine, this orecchiette dish is sure to impress your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS

Orecchiette with Sausage and Roasted Peppers image

Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 8

Ingredients

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Steps:

Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 459 g, Fat 12 g, Protein 25 g

ORECCHIETTE WITH SPICY SAUSAGE

Orecchiette With Spicy Sausage image

This is the perfect dish for people who love pasta with a kick. Loaded with spicy sausage and vegetables, this recipe comes together quickly and is richly satisfying.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces fresh chorizo or other spicy sausage, casings removed
2 spring onions (white and light green parts only), thinly sliced, plus more for topping
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/2 cup grated pecorino or Parmesan cheese, plus more for serving

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.
Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

ROASTED GARLIC AND SAUSAGE ORECCHIETTE

Roasted Garlic and Sausage Orecchiette image

Nothing speaks to me quite like this pasta dish. It has all the elements I seek in my food, from crunchy textures to aromatic slaps of roasted garlic! I've had many versions of this dish in Italian restaurants but have yet to taste one that pairs the umami of roasted garlic with the crunchy broccoli rabe and crumbled pork sausage.

Provided by Jordan Andino

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

10 whole cloves garlic
1/4 cup olive oil
Kosher salt and cracked black pepper
Kosher salt
8 ounces orecchiette
1/4 cup olive oil
3 links (about 1/2 pound) sweet Italian sausage, removed from casings
1 teaspoon red pepper flakes
1 bunch broccoli rabe, tough stems trimmed, roughly chopped
1/4 cup grated Parmesan

Steps:

For the roasted garlic: Preheat the oven to 450 degrees F. Stack three 12-by-12-inch sheets of foil on top of each other. Place the garlic cloves on the foil and pull up the sides to create a bowl. Pour in the oil and sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper. Pull up the sides to create a pouch and seal it so the oil doesn't leak out. Place in the oven and roast for 12 minutes.
Remove from the oven and smash the garlic with a fork into a smooth paste. Set aside.
For the pasta: Fill a large saucepan with 3 quarts (12 cups) of water and add 2 1/4 teaspoons salt. Bring to a boil, then add the orecchiette and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, heat a large skillet over high heat for 2 minutes. Add the olive oil, sausage, red pepper flakes and 2 1/4 teaspoons salt, and cook, breaking up the sausage, until browned, about 5 minutes. Add the broccoli rabe, the cooking water and roasted garlic puree to the pan and stir vigorously.
Stir in the cooked orecchiette. Stir in the Parmesan and cook, stirring, until the sauce thickens and the Parmesan melts, about 1 minute. Divide between plates and enjoy.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the orecchiette pasta; it should be cooked al dente, with a slight bite to it.
If you can't find orecchiette pasta, you can use another type of small, round pasta, such as fusilli or penne.
Use a good quality sausage for the sauce. A spicy Italian sausage will give the sauce a nice kick, but you can use a milder sausage if you prefer.
Be careful not to burn the sausage when browning it. Cook it over medium heat until it is browned on all sides.
Add a pinch of red pepper flakes to the sauce for a little extra heat.
Serve the orecchiette with freshly grated Parmesan cheese and chopped parsley.

Conclusion:

Orecchiette with sausage and red pepper sauce is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The orecchiette pasta is cooked al dente and then tossed with a flavorful sauce made with sausage, red peppers, and tomatoes. The dish is finished with freshly grated Parmesan cheese and chopped parsley. This pasta dish is sure to please everyone at the table.