Sausage Orecchiette

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.

Sausage Orecchiette
Servings: 6 Prep 5 mins Cook 12 mins


  • 1 pound orecchiette
  • 1 pound hot Italian sausage, casings removed
  • 1 8 - 10 ounce package sliced white or brown mushrooms
  • 1/2 cup dry white wine
  • 1/4 teaspoon black pepper
  • 2 cups loosely packed basil leaves, torn up
  • 1/3 cup grated Parmesan

Make It

1. Bring a large pot of lightly salted water to a boil. Cook pasta as package directs. Drain, reserving 1/4 cup cooking water.

2. 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.

3. 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 433, Fat, total (g): 14, chol. (mg): 34, sat. fat (g): 5, carb. (g): 58, fiber (g): 3, pro. (g): 21, sodium (mg): 464, Percent Daily Values are based on a 2,000 calorie diet.