Orecchiette with Sausage, Cherry Tomatoes, and Pesto
Orecchiette with Sausage, Cherry Tomatoes, and Pesto
Ingredients
For the Pasta
- 1 pound orecchiette pasta
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 1 pound Italian sausage, ground, mild or hot
- 1 tablespoon olive oil, as needed
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 1 teaspoon Calabrian chili paste, or to taste
- 1 pint cherry tomatoes, whole
- 1/2 cup chicken broth, or reserved pasta water
- 1/2 cup basil pesto
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon kosher salt, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 6 to 8 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.
⏱️ 8 min
- 3
If the skillet appears dry, add 1 tablespoon of olive oil. Add the diced yellow onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and Calabrian chili paste, cooking for another 1 minute until fragrant.
⏱️ 5 min
- 4
Add the whole cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and burst. Use the back of a spatula to gently crush some of the tomatoes to release their juices.
⏱️ 7 min
- 5
Return the cooked Italian sausage to the skillet with the tomatoes and aromatics. Pour in 1/2 cup of chicken broth or reserved pasta water. Stir in the basil pesto, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Add the drained orecchiette pasta to the skillet with the sauce. Add 3/4 cup of freshly grated Parmesan cheese. Toss everything together vigorously, adding more reserved pasta water, 1/4 cup at a time, until the sauce coats the pasta beautifully and reaches your desired consistency.
⏱️ 3 min
- 7
Divide the pasta among serving bowls. Garnish with an additional sprinkle of freshly grated Parmesan cheese and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orecchiette with Sausage, Cherry Tomatoes, and Pesto
Ingredients
For the Pasta
- 1 pound orecchiette pasta
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 1 pound Italian sausage, ground, mild or hot
- 1 tablespoon olive oil, as needed
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 1 teaspoon Calabrian chili paste, or to taste
- 1 pint cherry tomatoes, whole
- 1/2 cup chicken broth, or reserved pasta water
- 1/2 cup basil pesto
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon kosher salt, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 6 to 8 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.
⏱️ 8 min - 3
If the skillet appears dry, add 1 tablespoon of olive oil. Add the diced yellow onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and Calabrian chili paste, cooking for another 1 minute until fragrant.
⏱️ 5 min - 4
Add the whole cherry tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and burst. Use the back of a spatula to gently crush some of the tomatoes to release their juices.
⏱️ 7 min - 5
Return the cooked Italian sausage to the skillet with the tomatoes and aromatics. Pour in 1/2 cup of chicken broth or reserved pasta water. Stir in the basil pesto, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Add the drained orecchiette pasta to the skillet with the sauce. Add 3/4 cup of freshly grated Parmesan cheese. Toss everything together vigorously, adding more reserved pasta water, 1/4 cup at a time, until the sauce coats the pasta beautifully and reaches your desired consistency.
⏱️ 3 min - 7
Divide the pasta among serving bowls. Garnish with an additional sprinkle of freshly grated Parmesan cheese and serve immediately.
⏱️ 1 min