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Orecchiette with Hot Italian Sausage

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