Orecchiette Alla Pugliese Recipe
spicy Italian sausage, rapini, sweet red cherry tomatoes and hot peppers in a garlic E.V.O.O. sauce
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of pasta cooking water. Drain the pasta and set aside.
Making the Sauce
- 3
Sauté Garlic
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- 4
Cook the Sausage
Add the spicy Italian sausage to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
- 5
Add Rapini and Tomatoes
Stir in the chopped rapini and halved cherry tomatoes. Cook for another 3-4 minutes until the rapini becomes bright green and tender.
- 6
Incorporate Hot Peppers
Add the sliced hot peppers to the skillet, adjusting the amount based on your spice preference. Season with black pepper.
- 7
Combine Pasta and Sauce
Add the drained orecchiette to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.
- 8
Serve
Remove from heat, sprinkle with grated Parmesan cheese, and serve hot. Enjoy your Orecchiette alla Pugliese!
