Sausage Orecchiette
Recipe from Family Circle

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.



by 4  people


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

Directions
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 information
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
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Sausage and Orecchiette
Sausage and Orecchiette

This quick and easy pasta recipe calls for orecchiette which translates to "little ears." With the flavorful mix of Italian sausage, vegetables, and pasta, all you need is a salad and some crusty bread to complete the meal.

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