Orecchitte Salsiccia Recipe

Boil pasta

Bring a large pot of water to a vigorous boil. Add 2 tablespoons kosher salt. Add 400 g fresh orecchiette and cook until al dente, 3–5 minutes depending on thickness, stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the removed-sausage meat, breaking it up with a wooden spoon. Brown the sausage, 6–8 minutes, until nicely caramelized in spots.

Push the sausage to one side, add the finely diced onion to the skillet (add a splash more oil if pan is dry) and sweat over medium heat until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to combine with the sausage.

If using, pour 60 ml white wine into the pan and deglaze, scraping up browned bits; let it reduce by half, about 1–2 minutes.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 120 ml tomato passata (or strained tomatoes) and 1 teaspoon red pepper flakes. Simmer gently for 3–4 minutes to meld flavors.

Lower heat to medium-low and stir in 240 ml heavy cream. Heat gently until warm and slightly thickened, 2–3 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Add the drained orecchiette to the skillet with the sauce. Toss to combine, adding reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the pasta; use about 1/3–1/2 cup as needed to achieve a silky consistency.

Stir in 60 g of the grated Parmigiano-Reggiano so it melts into the sauce and adds body. Cook together for 1 minute to allow flavors to marry.

Remove from heat. Taste and adjust salt/pepper. Finish with 2 tablespoons chopped parsley, remaining 20 g Parmigiano-Reggiano sprinkled over the top and optional 1 teaspoon lemon zest for brightness. Serve immediately.