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Sausage & Peppers Orecchiette

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Sausage & Peppers Orecchiette


  • 1/2 lb. orecchiette

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, chopped

  • 1/3 cup chopped red peppers

  • 1/3 cup chopped orange peppers

  • 1/3 cup chopped yellow peppers

  • 1/2 lb. sweet Italian sausage (or spicy!)

  • 4 garlic cloves, minced

  • 1/4 cup white wine

  • 1/4 tsp. salt

  • 1/4 tsp. oregano

  • 2 tbsp. tomato paste

  • 1/2 cup heavy cream

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian parsley, finely chopped

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the shallot and peppers until soft, about 3-4 minutes.

  3. Add the sausage to the pan and sauté over medium-high heat until fully cooked, crumbling the meat with a wooden spoon.

  4. Add the minced garlic and sauté for a further 1-2 minutes.

  5. Deglaze the pan with the white wine.

  6. Stir in the tomato paste, salt and oregano.

  7. Stir in the heavy cream.

  8. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  9. Strain the pasta and add it to the pan along with the sauce and 1/4 cup of pasta water. Toss on medium-high heat.

  10. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.

  11. Plate and top with Italian parsley and more Parmigiano.


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