30 Minutes Orecchiette Pasta Recipe | Easy Pasta Recipe Made at Home

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds umami flavor.

Dice half a medium onion and place it in a bowl.

Slice 3 garlic cloves.

Dice 1 tomato.

Cut half a pound of broccoli rabe into bite-sized pieces.

Remove the casing from 2 sweet Italian sausages.

Bring water to a boil, add 1 teaspoon of salt, and blanch the broccoli rabe for 30 seconds, then place it in a bowl with cold water.

Bring water to a boil, add 1 tablespoon of salt, and cook half a pound of orecchiette pasta for 8 minutes, stirring to prevent sticking.

Transfer the cooked pasta to a sheet pan and drizzle with olive oil.

Preheat a pan to medium heat, sear the sausage for 1-1.5 minutes until browned, then transfer to a bowl.

In the same pan, add olive oil and diced onion, sauté for 1 minute, then add garlic and sauté for an additional minute.

Deglaze the pan with 1/4 cup of dry white wine and reduce by 75%.

Add diced tomatoes, broccoli rabe, and 2 tablespoons of capers, sauté for a couple of minutes.

Add the cooked Italian sausage back to the pan, season with salt and black pepper.

Transfer the cooked orecchiette pasta into the pan, pour in 1/2 cup of pasta water, and increase the heat to high, cooking for 2-3 minutes to combine everything.

Shut off the heat and add 1/2 cup of freshly grated Parmigiano-Reggiano, mixing well.

Transfer everything into a bowl while hot and add 4 tablespoons of homemade pesto, mixing together.

Plate the pasta and grate more Parmigiano-Reggiano on top, decorating with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens