← Back to Search Results
Orechiette with Sausage and Sweet Red Peppers Default

Comments: 0


Orechiette means “little ears” in Italian, and of course, that’s just what this pasta looks like. But far from being insubstantial, the little ears actually offer a good deal of chew and plenty of cavities for capturing the crumbled pieces of sausage and chopped peppers. A generous sprinkle of grated Romano cheese over the top gives it a good finish.

Yield: 4 Servings


  • 1¼ pounds sweet Italian sausage meat
  • 1½ large red bell peppers
  • ¼ cup extra virgin olive oil
  • 5 large garlic cloves
  • 1 pound dried orechiette or other short pasta


1. Bring a large pot of salted water to a boil. Break sausage into small pieces. Finely chop bell peppers.

2. Heat olive oil in large skillet over low heat. Add garlic and cook, turning frequently, until golden, 8 to 10 minutes. Discard garlic. Increase heat to high. Add peppers and sausage. Cook, stirring occasionally, until all is lightly crisped and browned, about 10 minutes.

3. Cook pasta until al dente, about 12 minutes. Reserve ¼ cup cooking water, then drain. Return pasta to pot and stir in sausage and peppers. Add reserved water to sausage cooking pan and stir up brown residue over low heat. Add drippings to pasta and heat together over low heat 1 minute, stirring occasionally. Season with salt to taste. Serve hot and generously grind pepper over each plateful.

Variation for Orechiette with Sausage and Sweet Red Peppers

Use a mixture of sweet and hot sausage, or all hot even if you want the biggest kick.


No bulk ground Italian sausage in the market? Then buy links, snip off a bit from each end, and peel away the casings.

© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include salt and pepper to taste.


Nutritional Information

Nutrients per serving (% daily value)

768kcal (38%)
70mg (7%)
80mg (133%)
97mcg RAE (3%)
42mg (14%)
808mg (34%)
7g (34%)
27g (42%)
6mg (32%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
good-to-the-grain Good to the Grain
by Kim Boyce
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
baked-explorations Baked Explorations
by Matt Lewis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?