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Tasty Italian Sausage Orecchiete

Most times, the best ingredients strive in the simplest recipes. When used in simple recipes, the ingredients have the entire place to shine and make us fall in love with them. For some strange reason, I don’t make pasta very often… strange because I actually absolutely love pasta (who doesn’t?). To top that off, when I actually do make pasta, it’s usually spaghetti Bolognese, as it’s a family favorite. It’s delicious but it gets boring, if you ask me. So a few days ago, I got a little frustrated at myself and thought ‘why the heck am I not creative with my pasta? Some of the greatest chefs in the world are pasta specialists and I can’t even make more than Bolognese? That’s just not right!’ So I decided to try and remake a recipe a used to do all the time when I was a student in University, with no children running around begging for spaghetti all the time. I’ve actually had this recipe with many variations… I used to like adding oyster mushrooms, sometimes even crushed tomatoes and loads of garlic. But today, I choose to introduce this recipe as simple as possible. It only takes a few ingredients but the better the ingredients you pick, the better your recipe will turn out. One of the keys to success will be your broth. I usually make my own out of leftovers! The pork broth I used this time is the best I’ve ever made (in my own humble opinion!), and it really helped make this dish absolutely delectable. The orecchiette is really perfect for this type of recipe because of its ear-like form that helps capture the broth so that every single bite is super tasty, but you can swap with any other scoop-like pasta. I hope your version of this recipe will turn out amazing too and that you’ll enjoy it as much as my entire family did!

Tasty Italian Sausage Orecchiete Serves 4 to 6 people - Preparation: 20 minutes - Level : Grown Up



  • 2 tbsp live oil

  • 1 Spanish onion, minced

  • 1 lb of the best Italian sausage you can find (hot or not, depending on your taste!), take the casing off and break into little pieces

  • About 1 ½ cups of the best pork or chicken broth you can find (I make my own. Ask your local butcher for his if you can’t make your own)

  • 1 lb of orecchiette pasta

  • 3 cups baby spinach

  • Salt & pepper

  • ½ cup grated Parmigiano Reggiano


  1. In a skillet, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, without coloring. Add the sausage meat and cook until thoroughly cooked Add 1 cup of broth and reduce for a few minutes.

  2. While you’re waiting, bring a large pot of salted water to a boil. Cook the pasta according to the box’s instructions.

  3. Drain de pasta without rinsing them. Add to the sauce. Integrate the Parmigiano and mix well. Add salt & pepper to taste. Be careful, if your broth is already salted you might not need to add much. Add the remaining broth and the baby spinach. Serve with a few pieces of fresh spinach on top (and a good glass of Chianti on the side!).

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