I have made today’s recipe several times in the past, and it’s one of my favorites because of it’s simplicity. This dish requires minimal ingredients, yet delivers a ton of flavor in every bite!
This recipe called for “orecchiette” pasta. I learned from the Italian queen of cooking, Giada DeLaurentiis, that the word “orecchiette” comes from the Italian word for “ear.”
And these little pieces of pasta do look like little ears.
However, it Brandon’s opinion, they look more like Derby hats. 
I wonder how you say “hat” in Italian? 
Orecchiette Pasta with Sausage and Peppers
(Modified from Martha Stewart’s Great Food Fast)
Serves 6-7
Ingredients: 
- 1 pound orecchiette pasta
- 2 tsp olive oil
- 1 lb Italian sausage, casings removed (I used a combination of pork and chicken sausage, but you could use pork or chicken sausage.)
- 1 jar roasted red peppers (see picture above)
- 2 tbsp butter
- salt and pepper
- Parmesan cheese, for serving
Directions:
- Cook pasta according to the package’s directions. When you drain it, save about 1/2 cup pasta water.
- In the meantime, slice your red peppers into thin slices.
- Remove sausage from casing (Don’t ask me why, but I always thought this would be tricky. It’s not. Run a knife down the sausage and then pull off that outer “skin” and throw away. No biggie.).
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until brown, breaking apart with a spoon as it cooks.
- Add the peppers and cook for just another minute or two, until heated through.
- Cut your butter into small pieces and put in the bottom of a large bowl. Then add your pasta, sausage, and peppers. Add pasta water and stir everything to combine. Season with salt and pepper.
- Spoon onto serving plates and sprinkle with parmesan cheese (I have found that if you add the cheese when the pasta is still in the big bowl, it sticks to the bowl and not the pasta. No good.).
This meal also reheats really well. We had the leftovers the next day and enjoyed it just as much as the first time around!
Question for ya …
Have you ever cooked with orecchiette?
Are you a Giada fan?
Favorite Italian dish?
I never cooked with those “ear” aka “hats” Sounds fun!!!
Im a Giada fan… Brooklyn is too
Chicken Parm is my fav! That was a tough one. Im def going to try this recipe
Yum I love chicken parm!!
we also have an orecchiette pasta dish with crumbled sausage that we make a lot that is just delicious! it was a tomato sauce/bolognese base, but otherwise is really similar to yours. deeeelicious!
amy @ fearless homemaker recently posted..our thanksgiving menu (+ a recipe for tomato-pancetta butter)
Yum that sounds great, too!!
I’ve never cooked with orecchiette, but they look so fun and this pasta looks SO GOOD! I’m definitely bookmarking this.
Ashley @ My Food ‘N’ Fitness Diaries recently posted..Trainer Tuesday: Turkey Day Treadmill Calorie Blast
Kristen: The sausage casing concern made me laugh. I didn’t realize it had a casing to remove when I bought some for a different recipe a few weeks ago. Using a spatula, I had to squeeze it out after it was half cooked.
Jen B recently posted..Dry Erase Calendar Project Part 1
Hahaha oh, we sound a lot alike!!!
hmm yes and yes! I think my fav is always changing, but lasagna is just classic!
I love orecchiette pasta – the shape is so intriguing!
I hate the casing of sausage!! haha glad you could easily throw it away!
Laural @ Being Healthier recently posted..Have a Healthier Thanksgiving
Love Giada
I actually just made an Orecchiette and sausage meal this week using Johnsville three cheese chicken sausage, Trader Joe’s tomato basil marinara and ricotta cheese – so easy and so good!
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