Orecchiette with Sausage and Sun-dried tomato dish that is so easy to make and so flavorful, everyone in the family will love this dish!
Orcchiette, which translates to “little ears” in Italian, is my favorite pasta! I love it for a broth based pasta dish such as this one, and it almost scoops up the sausage like a little bowl for every bite. Speaking of sausage, I’ve started to buy it without the casing, it just cuts one step out of the whole processes. If you can’t find it in your local grocery store, just squeeze the sausage meat out of the casing.
Ingredients
1 pound Italian hot sausage (chicken or pork), removed casing
About 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 3 tablespoons of oil reserved
1 packages of marinated artichoke hearts from local deli counter or jared (can substitute frozen)
3 cloves garlic, chopped
2 cups chicken broth
16 ounces orccheitte pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
Salt and freshly ground pepper to taste
Steps
Heat the oil reserved from the tomatoes in a frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces, should take about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and cook over medium heat until the garlic is tender. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Bring a large pot of salted water to a boil. Cook the orccheitte pasta in boiling water until tender but still firm to the bite. Drain the pasta and add the pasta, sausage, 1/2 cup Parmesan, basil, to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside and enjoy!
Click here to watch the cooking video on my IG page!
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