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Orichiette with Sausages and Spicy Tomato Sauce Recipe

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Orichiette with Sausages and Spicy Tomato Sauce
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Ingredients

  • Cut that back to 3/4 cup of dried pasta per person and you’ll have more
  • different is that every step of the way, I added flavor. In lieu of plain canned plum tomatoes, I went
  • for diced tomatoes with green chiles. In went two kinds of Italian sausage,
  • both hot and sweet. Lot of garlic, some
  • dry red wine and concentrated tomato paste all added to the sense of eating
  • something substantial even without all that pasta. You can make this dish in two big pots. In one you boil the pasta and the brocollini
  • and in the other you cook the sausage, tomatoes and garlic to which you add the
  • broccolini, the cooked pasta and some Parmigiano cheese. I made this for two but the recipe is for
  • 4. And here it is:
  • Recipe for Orechiette with Sausage and Spicy Tomato Broccolini Sauce
  • Serves 4. Takes just about 30
  • minutes start to finish.
  • Two Sausages per serving,
  • one Sweet and one Hot,4 Sweet Italian Sausages
  • 6 large garlic cloves, peeled and
  • sliced thin.
  • 2-14 ½ oz. cans diced Tomatoes with
  • Green Chiles
  • ¾ cup dry Orechiette per person or
  • 3 cups total for 4.
  • 2 bunches of Broccolini, cut into
  • two inch lengths, tough stems discarded.
  • 1 cup freshly grated Reggiano
  • Parmigiano Cheese
  • Kosher Salt and Freshly-ground
  • Black Pepper
  • Pre-Heat the oven to 350 degrees. In a large ovenproof pot, place the pork
  • sausages in a single layer. Cook these
  • for 15 – 20 minutes on until browned.
  • Remove the pot from the oven. Remove the sausages from the pot. Cool slightly then cut into ¼ inch
  • slices. Set aside.
  • Leave any fat from the sausages in
  • the pot. Return the sliced sausage to
  • the pot and, on top of the stove, brown the sausage slices stirring frequently
  • until they are brown. Add the sliced
  • garlic and cook for 1 minute. Add the
  • tomatoes and their juices, the dry red wine, the tomato paste, 2 teaspoons of
  • salt and 1 teaspoon of freshly-ground black pepper. Let the mixture simmer over low heat while
  • you make the pasta.
  • Bring a large pot of water to boil
  • and add 1 tbsp. of salt. When the water
  • is at a rolling boil, add the pasta and cook for 9 minutes. While the pasta cooks, trim the broccolini to
  • below the leaves, discarding the tough stems. Once the pasta has cooked for the
  • 9 minutes, add the broccolini for 2-3 minutes making sure it stays crisp
  • tender. Reserve a half cup of the pasta/broccolini water. Drain the pasta and
  • broccolini in a large colander. Add the
  • pasta and broccolini to the spicy tomato and sausage sauce. Stir in the cheese
  • and 1 tsp. of salt. If the pasta sauce

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2362g
Calories 1243  
Calories from Fat 327 26%
Total Fat 36.36g 45%
Saturated Fat 15.8g 63%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 6891mg 287%
Potassium 3234mg 92%
Total Carbs 147.99g 39%
Dietary Fiber 20.3g 68%
Sugars 45.28g 30%
Protein 64.42g 103%
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