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.


Sausage Orecchiette

by 4  people


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Ingredients
  • 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
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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