Orecchiette with Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces Di Cecco Orecchiette pasta
1 pound Italian Hot Sausage
2 scallions thinly sliced
2 cloves of garlic finely minced
8 ounces baby bella mushrooms
salt and pepper
2 cups of grape or cherry tomatoes cut in half
½ C. low sodium chicken broth
½ C. Parmesan
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Directions: |
Directions:Cook the pasta as directed. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Remove the casing from the sausage and cook while breaking it up with a wooden spoon until it is starting to brown. Add the scallions and cook for another 3 minutes or so. Add the garlic, mushrooms and salt and pepper to taste. Continue cooking and stirring until the mushrooms start to brown. Add the tomatoes and cook a few minutes more until they are warm. Reserve 1 C. of the pasta water and drain the pasta. Add the chicken broth to the skillet and cook for a minute. Stir in the pasta and cheese and add some of the pasta water until you have a nice consistency. |
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Personal
Notes: |
Personal
Notes: You can use any sausage that you like, or any type of pasta. The thing that I like about Orecchietti is that it is like a little bowl shape that all of the yummy ingredients get into!
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