Orecchiette with Hot Italian Sausage

Another Sunday Dinner recipe coming your way!  This one is for Orecchiette with Hot Italian Sausage…yum!  This is similar to a dish I LOVE from my summer spent in Italy.  Traditionally this pasta dish is served with hot or sweet italian sausage and broccoli rabe, but since I don’t like broccoli rabe (or any time of boccoli-woof) I’ve mixed it up a bit!  I also like the kick that comes from the hot sausage as opposed to the sweet, but I will say, the sweet is delicious as well. Enjoy!

Orecchiette with Hot Italian Sausage

Active Time: 30 mins

Serves: 6


  • 1 bag orecchiette pasta
  • 2 tablespoons olive oil
  • 1 pound hot Italian-style sausage, casings removed (I used the kind in the butcher’s section in my local grocery store)
  • 4 garlic cloves, minced
  • 4 Shallots, slices
  • Salt and pepper
  • 1/4 cup shaved parmesan cheese
  • EVOO


  • Bring 6 quarts of water to a boil.
  • Meanwhile, heat the olive oil in a very large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon.
  • When sausage is cooked through (about 8 minutes) drain off some (but not all!) of the juices.
  • Add shallots and saute until soft, about 5 minutes (add more EVOO at this point if needed)
  • Add garlic and saute until fragrant.  Be careful not to let it burn as it will turn bitter.
  • Once water boils add the orecchiette and cook until tender stirring occasionally. (10 minutes for al dente, 12 minutes if you like your pasta a little softer like me!)
  • Add the pasta to skillet and toss with sausage mixture. Toss with 1 tbsp EVOO
  • Salt and pepper to taste.  Top with parmesan cheese and serve immediately.
  • Oh ya, and enjoy!

I would love to hear how it goes if you try the recipe and if you make any changes!  Thanks for reading! xo Whitney


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