Spicy sausage and mushroom orecchiette
Spicy sausage and mushroom orecchiette
Ingredients
For the Pasta
- 12 ounces orecchiette pasta
- 1 tablespoon kosher salt
For the Sauce
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, small, finely diced
- 3 garlic, cloves, minced
- 1/2 cup crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water (1 tablespoon kosher salt) to a rolling boil over high heat. Add the 12 ounces of orecchiette pasta and cook according to package directions until al dente, about 9 to 11 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound of spicy Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain off any excess grease.
⏱️ 7 min - 3
Add the 8 ounces of sliced cremini mushrooms and 1 small finely diced yellow onion to the skillet with the sausage. Cook, stirring occasionally, until the mushrooms are softened and the onion is translucent, about 4 to 6 minutes.
⏱️ 6 min - 4
Stir in the 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the 1/2 cup of crushed tomatoes and add 1/4 teaspoon of freshly ground black pepper. Stir to combine. Add 1/2 cup of the reserved pasta water to the skillet and bring the sauce to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 6
Add the cooked orecchiette pasta to the skillet with the sauce. Toss to coat the pasta evenly. Stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh parsley. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy sausage and mushroom orecchiette
Ingredients
For the Pasta
- 12 ounces orecchiette pasta
- 1 tablespoon kosher salt
For the Sauce
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, small, finely diced
- 3 garlic, cloves, minced
- 1/2 cup crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water (1 tablespoon kosher salt) to a rolling boil over high heat. Add the 12 ounces of orecchiette pasta and cook according to package directions until al dente, about 9 to 11 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound of spicy Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain off any excess grease.
⏱️ 7 min - 3
Add the 8 ounces of sliced cremini mushrooms and 1 small finely diced yellow onion to the skillet with the sausage. Cook, stirring occasionally, until the mushrooms are softened and the onion is translucent, about 4 to 6 minutes.
⏱️ 6 min - 4
Stir in the 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the 1/2 cup of crushed tomatoes and add 1/4 teaspoon of freshly ground black pepper. Stir to combine. Add 1/2 cup of the reserved pasta water to the skillet and bring the sauce to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 6
Add the cooked orecchiette pasta to the skillet with the sauce. Toss to coat the pasta evenly. Stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh parsley. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min