Baked Orecchiette Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Sausage

   In a large skillet, heat the olive oil over medium heat. Add the Italian pork sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.

3. 3

   Add Broccolini and Garlic

   Stir in the minced garlic and chopped broccolini into the skillet with the sausage. Cook for another 3-4 minutes until the broccolini is tender.

4. 4

   Combine with Tomatoes

   Pour in the crushed San Marzano tomatoes, season with salt and black pepper, and let simmer for about 10 minutes.

5. 5

   Mix Pasta with Sauce

   Add the drained orecchiette to the skillet and stir gently to combine, ensuring the pasta is well coated with the sauce.

6. 6

   Prepare the Fontina Crema

   In a small saucepan, heat the Fontina cheese with a splash of water or cream over low heat, stirring until melted and creamy. Drizzle in the truffle oil and mix well.

7. 7

   Assemble the Dish

   Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a baking dish. Pour the Fontina crema over the top and sprinkle with bread crumbs.

8. 8

   Bake

   Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy.

9. 9

   Serve

   Remove from the oven and let it cool slightly before serving. Drizzle with additional truffle oil if desired.