Italian Pork Sausage, Broccolini, San Marzano Tomatoes, Fontina Crema, Toasted Bread Crumbs, Truffle Oil

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.

Cook the Pasta

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.

Prepare the Sausage

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.

Add Broccolini and Garlic

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

Combine with Tomatoes

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

Mix Pasta with Sauce

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.

Prepare the Fontina Crema

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.

Assemble the Dish

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

Bake

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

Serve

Orecchiette pasta

Italian pork sausage

Broccolini, trimmed and chopped

San Marzano tomatoes, crushed

Fontina cheese, shredded

Bread crumbs, preferably Italian

Truffle oil

Olive oil

Garlic, minced

Salt

Black pepper

Baked Orecchiette

Make Baked Orecchiette Recipe in just 1h . Italian Pork Sausage, Broccolini, San Marzano Tomatoes, Fontina Crema, Toasted Bread Crumbs, Truffle Oil

Baked Orecchiette Recipe

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