Orecchiette Recipe
Italian sausage, rapini, chili flake, fennel pollen
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 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. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 2
Sauté the Sausage
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spatula, about 5-7 minutes.
- 3
- 4
Combine and Season
Add the cooked orecchiette to the skillet along with the reserved pasta water, chili flakes, fennel pollen, salt, and black pepper. Toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
- 5
Serve
Serve hot, topped with grated Parmesan cheese and additional chili flakes if desired.
