Orecchiette with Italian sausage and capsicums

Orecchiette with Italian sausage and capsicums

6
1 Serving 2 Servings 3 Servings 4 Servings 5 Servings 6 Servings 8 Servings 9 Servings 10 Servings 12 Servings
Print Clear View

Nutrition know-how

Total serving kcal per serve Fat per serve
6 490 14g

 

Ingredients

1
tablespoon extra-virgin olive oil, plus extra for garnish
450
grams bulk mild Italian sausages
1
cup red onion, thinly sliced
12
cup Sicilian green olives, sliced (or another good quality green olive of your choice)
12
cup sliced pepperoncini (or another hot chilli of your choice)
12
teaspoon red chilli flakes
1
(400 gram) can Italian cherry tomatoes
712
litres water, to boil pasta
13
cup kosher salt, for pasta water
450
grams orecchiette pasta (or another short-shaped pasta of your choice)
12
whole fresh basil leaves
14
cup freshly grated Pecorino Romano cheese
1
tablespoon lemon zest
12
teaspoon lemon juice

Directions

  1. In a large frying pan, add extra-virgin olive oil and turn to medium-high heat. Add Italian sausage to the pan in small pieces. Let sausage brown, while breaking up with a wooden spoon into smaller crumbles. Once the sausage is fully browned, remove to a small plate or bowl. Drain off most of the rendered fat, leaving just a thin layer in the pan.

  2. Reduce heat to medium, add red onion, olives, pepperoncini, and chilli flakes, cooking for 1 minute. Add canned cherry tomatoes and stir, letting the liquid reduce slightly. Add cooked sausage back into the pan and turn off heat until pasta is ready.

  3. Boil a large pot of water with the salt. Add the orecchiette and cook for two minutes less than the pasta package calls for, then drain (without discarding the pasta water). Add the pasta to the sauce frying pan with the sausage mixture. The orecchiette should still be firm in the centre.

  4. Add one cup of the pasta water to the frying pan to begin marrying the pasta and sauce together. With the heat on low, stir and then cover for two minutes, gently moving the pan over the burner every 30 seconds. Remove lid, stir in the basil, Pecorino cheese, lemon zest and juice, and finishing extra-virgin olive oil.

  5. When the pasta is cooked to your liking, turn off the heat and serve immediately.

 


These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfill your daily nutritional needs. They are not designed to replace their advice.

Orecchiette with Italian sausage and capsicums

Orecchiette with Italian sausage and capsicums

Ingredients

1
tablespoon extra-virgin olive oil, plus extra for garnish
450
grams bulk mild Italian sausages
1
cup red onion, thinly sliced
12
cup Sicilian green olives, sliced (or another good quality green olive of your choice)
12
cup sliced pepperoncini (or another hot chilli of your choice)
12
teaspoon red chilli flakes
1
(400 gram) can Italian cherry tomatoes
712
litres water, to boil pasta
13
cup kosher salt, for pasta water
450
grams orecchiette pasta (or another short-shaped pasta of your choice)
12
whole fresh basil leaves
14
cup freshly grated Pecorino Romano cheese
1
tablespoon lemon zest
12
teaspoon lemon juice

Directions

  1. In a large frying pan, add extra-virgin olive oil and turn to medium-high heat. Add Italian sausage to the pan in small pieces. Let sausage brown, while breaking up with a wooden spoon into smaller crumbles. Once the sausage is fully browned, remove to a small plate or bowl. Drain off most of the rendered fat, leaving just a thin layer in the pan.

  2. Reduce heat to medium, add red onion, olives, pepperoncini, and chilli flakes, cooking for 1 minute. Add canned cherry tomatoes and stir, letting the liquid reduce slightly. Add cooked sausage back into the pan and turn off heat until pasta is ready.

  3. Boil a large pot of water with the salt. Add the orecchiette and cook for two minutes less than the pasta package calls for, then drain (without discarding the pasta water). Add the pasta to the sauce frying pan with the sausage mixture. The orecchiette should still be firm in the centre.

  4. Add one cup of the pasta water to the frying pan to begin marrying the pasta and sauce together. With the heat on low, stir and then cover for two minutes, gently moving the pan over the burner every 30 seconds. Remove lid, stir in the basil, Pecorino cheese, lemon zest and juice, and finishing extra-virgin olive oil.

  5. When the pasta is cooked to your liking, turn off the heat and serve immediately.

 


These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfill your daily nutritional needs. They are not designed to replace their advice.

Previous recipe Shakshuka with sweet potatoes
Next recipe Fried fish with Tunisian curry, avocado labneh, and tehina

Batch Code Block

Please enter your batch number

i

Enter the six digits following the letter 'W'