30-Minute Sausage and Sun-Dried Tomato Orecchiette
Brown crumbled Italian sausage with cremini mushrooms, garlic, and sun-dried tomatoes, then deglaze with red wine. Toss with orecchiette pasta and reserved cooking water to create a silky Parmesan sauce. Ready in about 30 minutes.
Ingredients
- 1 dash olive oil
- 1 pound sweet Italian sausage linkhot Italian sausage1:1spice
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- 1 jar sun-dried tomatoes
- 8 ounce cremini mushrooms
- 6 clove garlic
- 3 tablespoon red wine
- 2 pinch salt(optional)
- 2 pinch crushed red pepper flakes(optional)
- ½ cup grated Parmesan cheese
- 1 pound orecchiette pasta
Instructions
- 1
Heat olive oil in a large, sturdy pot over medium-high heat.
- 2
Brown the sausage and crumble it, about a few minutes.
- 3
Add sun-dried tomatoes, mushrooms, and garlic; cook until softened and fragrant, about a couple of minutes.
- 4
Pour in red wine and cook for about 5 minutes.
- 5
Season to taste with salt and red pepper flakes.
- 6
In a separate pot, boil salted water and cook the orecchiette for 4-5 minutes until tender.
- 7
Scoop out 3/4 cup pasta cooking water and add to the sausage mixture along with Parmesan cheese; stir until emulsified.
- 8
Drain pasta and toss into the sauce; stir thoroughly.
- 9
Serve immediately.
Tips
Reserve pasta cooking water before draining to emulsify the sauce.
Season gradually to taste rather than using full pinch amounts upfront.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days.
Brown sausage and sauté mushrooms and garlic up to 1 day ahead; store separately. Finish sauce and cook pasta fresh.
Serve immediately with extra Parmesan and crusty bread.
Common Mistakes
Do not overcook pasta beyond 4-5 minutes or it will become mushy when tossed with sauce.
Do not skip reserving pasta cooking water or the sauce will not emulsify properly.
Substitutions
Dairy-Free Swaps
General Alternatives
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