Pastas are like people. They come in various shapes and sizes, but what it all boils down to; is that it’s all made from the same ingredient.
Just like this one; orecchiette. I really love the shape of this pasta. I think it’s so cute. Orecchiette got its name because of its unique shape which would remind one of a small ear. “Orecchio” in Italian means ear and “etto” means small. So put that together and you get small ears. If you ask me I’ve always thought they look more like teeny tiny pasta bowls. I’ve even made this in a soup before and just love the way the pasta holds the soups in!
I have yet to do my grocery shopping this weekend and all I had in my pantry was a big box of orecchiette and some spicy Italian turkey sausages. It reminded me of a dish I had last year at my birthday dinner, only it wasn’t turkey sausage it was lamb and it wasn’t the same pasta but somewhere between browning the sausages over the skillet and the smell of pasta cooking over a pot of salty boiling water it brought me back to that night.
This a pretty easy dish to put together and one that packs in a lot of flavor.
Start off by browning the sausage on a skillet with a tablespoon of olive oil. Remove the sausage from the pan and allow it cool slightly. Then slice it or dice it into small pieces. Now, add about two small cloves of chopped garlic into the pan with another tablespoon of olive oil. Then add in the diced Italian sausage and season it with some salt and pepper and about a teaspoon of dried oregano. Now add a half a cup of fresh diced tomatoes and let that continue to cook in the pan for three to five minutes on a medium high heat. Then add in about half a cup of red wine and a third cup of chicken or turkey broth. Then add in the cooked orecchiette pasta and half a cup of petite peas and fresh parsley. Stir everything together and serve this with some grated romano cheese and enjoy!