Orecchiette with Sausage, Peas and Mushroom
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Yields: 6
Orecchiette with sausage, peas, and mushrooms is a simple staple pasta recipe that is sure to please a crowd.
  • 1 lb of orecchiette
  • 1 lb of sweet Italian sausage, casing removed
  • 6 oz cremini mushrooms, thinly sliced
  • 10 oz frozen peas, thawed
  • 2 garlic cloves, minced
  • ¼ cup shallot, minced
  • 1½ cups of chicken stock
  • ¾ cup grated Parmigiano cheese, extra for serving
  • 1 tablespoon of fresh parsley, chopped
  • 2 tablespoon of fresh basil, chopped
  • salt, black pepper and red pepper flakes to taste
  1. Bring a pot of salted water to a boil. Add the pasta a cook as directed by the label.
  2. Meanwhile, heat a large skillet over medium heat. Add the sausage and use a wooden spoon to break up. Brown the sausage for about 4 minutes.
  3. Once browned add in your mushrooms and shallots and cook for about two minutes.
  4. Add in the garlic and continue cooking until your shallots are softened and garlic fragrant.
  5. Add salt, black pepper and red pepper flakes to taste.
  6. Pour chicken stock into the skillet and bring to a low simmer. Use a wooden spoon to scrape up all of the brown bits at the bottom of your skillet.
  7. Reserve one cup of the pasta cooking water, then drain pasta when al dente.
  8. Add the pasta to the skillet along with the peas and Parmigiano cheese.
  9. Add the pasta water ½ cup at a time to create your desired amount of sauce.
  10. Stir in the fresh parsley and basil.
  11. Transfer to a large serving bowl.
  12. Top your finished pasta with extra parm cheese and a drizzle of extra virgin olive oil.
Recipe by Salt & Suede at http://www.saltandsuede.com/blog/lunch-and-dinner/orecchiette-with-sausage-peas-and-mushroom/