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Orecchiette Pasta with Sausage Sundried Tomatoes Basil and Scrambled Eggs

Richard.Blaine's picture
The first time I learned of Orecchiette was when I worked at an Italian restaurant in Los Angeles called Stomboli! It was owned by a man named Frank Mele' and he was from Bari, in the north of Italy. The pasta originates from Puglia which is Southern Italy. In Italian the word orecchio means ear. The Orecchiette is bowl shaped and about the size of a nickel. When you use Orecchiette try to find a superior brand as you can find Orecchiette in the stores but what you are looking for is Orecchiette that has cuts on the bowl shaped bottom of this pasta as this helps the Orecchiette hold the sauce you use and Orecchiette that is smooth on the bottom is just not as good! Try this Pasta Orecchiette today!
  Sausage ball 1 Pound
  Olive oil 2 Teaspoon
  Sundried tomatoes 2 Tablespoon
  Garlic 1⁄4 Cup (4 tbs), finely chopped
  Oregano 2 Tablespoon
  Orecchietta pasta 1 Packet
  Pasta water 1⁄2 Cup (8 tbs)
  Beef stock 1 Cup (16 tbs)
  Egg 2 , scrambled
  Basil 1 Cup (16 tbs)
  Red flakes 1 Dash

1.Finely chop garlic and prepare scrambled eggs before hand.

2.Heat a pot on medium heat and add some olive oil to it.
3.Once heated, add the sausages and let it cook for sometime.
4.Add the sun dried tomatoes for color and flavor.
5.Throw in the finely chopped garlic and keep stirring as it cooks.
6.Now add the oregano and let it cook for a bit.
7.Cook the pasta on a different pot for a few minutes.
8.Once the pasta is cooked, add the pasta to the sausages and then add pasta water and beef stock to it.
9.Add eggs and basil leaves for that cheesy texture and flavor.

10.Serve the pasta hot by sprinkling some chilly flakes for adding an extra twist to the dish.

Recipe Summary

Difficulty Level: 
Main Dish
Frying Pan
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

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Orecchiette Pasta With Sausage Sundried Tomatoes Basil And Scrambled Eggs Recipe Video