Orecchiette Pugliese Recipe
fennel sausage, rapini & pine nut pesto, peperoncini, pangrattato
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.
Pasta
Sausage & Vegetables
Pine Nut Pesto
Pangrattato
Method
Cooking the Pasta and Sausage
- 1
Cook Pasta
In a large pot of salted boiling water, cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Cook Sausage
In a large skillet over medium heat, add the fennel sausage. Cook until browned and cooked through, breaking it up with a spoon, about 5-7 minutes.
- 3
Add Rapini
Add the rapini to the skillet with the sausage and cook until wilted and tender, about 3-4 minutes. Stir in the peperoncini.
Making Pine Nut Pesto
- 4
Blend Pesto Ingredients
In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.
Making Pangrattato
- 5
Combine and Serve
- 6
Combine Everything
In the skillet with the sausage and rapini, add the cooked orecchiette and pesto. Toss until everything is well combined, adding more pasta water if needed.
- 7
Serve
Serve the pasta hot, topped with the pangrattato for extra crunch.
