Orecchiette with Hot Italian Sausage
Ingredients:
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1 pound Orecchiette pasta
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2 tablespoons olive oil
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1 pound Old Neighborhood Hot Italian sausage diced
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4 garlic cloves, minced
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12-16 ounces mushrooms, sliced
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1 1/2 cups frozen peas
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1/2 cup chopped basil
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Salt and pepper
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1/4 cup grated Parmigianino Reggiano
Instructions:
- Bring 6 quarts of water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon.
- When the sausage is almost cooked through, about 7 minutes, drain some, but not all of the sausage renderings.
- Add the garlic and mushrooms, sauteing 4- 5 minutes.
- Add frozen peas and heat through, about 4 additional minutes.
- Meanwhile, salt the boiling water, add the Orecchiette. Cook until al dente, stirring occasionally, about 10 minutes.
- Add the pasta and basil to the skillet, toss pasta and sausage mixture.
- If pasta is too dry, add additional olive oil.
- Add salt and pepper to taste.
- Serve pasta immediately topped with grated Parmigianino Reggiano.
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