Orecchiette are small rounds of pasta sometimes referred to as tiny ears. In this 20-minute recipe, the pasta is tossed with hot Italian sausage, mushrooms, fresh basil, and Parmesan for a simple, but flavor-packed dinner.
Bring a large pot of lightly salted water to a boil. Cook pasta as package directs. Drain, reserving 1/4 cup cooking water.
Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink. If necessary, break large pieces apart with a wooden spoon.
Add mushrooms and cook an additional 5 minutes. Pour in wine, reserved pasta water and black pepper. Stir in basil. Remove from heat; toss with pasta and cheese.