In my expanding list of “there’s nothing to eat in this house’ recipes, this one is a winner. This is a one pot wonder where I cooked the sausage with the pasta to save time and it worked great.
Don’t have Orecchiette on hand? Don’t fret – use any dry pasta you have in your pantry.
Ingredients:
- ½ pound dry Orecchiette pasta
- 1 Tbsp. salt (for pasta water)
- 2 links hot Italian sausage (could use mild if you don’t like hot)
- ½ cup extra virgin olive oil
- ½ tsp. each salt and black pepper
- 2 cups cherry tomatoes, pureed in food processor (some small chunks are perfect)
- 10 fresh basil leaves, roughly chopped
- ½ cup cubed, fresh Mozzarella
- ¼ cup freshly-grated or shaved Parmesan cheese
Directions:
- In a large saucepan over high heat, bring water to a boil. Add the Orecchiette and the sausage links to the water and cook one minute less than recommended on the pasta packaging. Drain the water and roughly chop the sausages in bite-size pieces.
- In the same pot, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the cooked sausage and the pureed tomatoes and cook for 3 minutes, stirring occasionally.
- Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for one minute.
- Add the Mozzarella to the pasta and stir to combine. Cook an additional minute.
- Sprinkle the Parmesan over the pasta.
Makes 2 servings.
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