Orecchiette with Asparagus and Sausage

14 INGREDIENTS • 14 STEPS • 40MINS

Orecchiette with Asparagus and Sausage

Orecchiette with chicken sausage and asparagus is a tasty combination of pasta, chicken sausage with fresh asparagus and Parmesan cheese sprinkled on top.

Love This Recipe?

Orecchiette with chicken sausage and asparagus is a tasty combination of pasta, chicken sausage with fresh asparagus and Parmesan cheese sprinkled on top.

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

http://www.thecandidappetite.com

40MINS

Total Time

Ingredients

Servings

6

us / metric

4 slices

Sourdough Bread

or French Bread

3 Tbsp

Olive Oil

1 lb

Spicy Sausage Links

1

Shallot

3 cloves

Garlic

3 cups

Asparagus

to taste

Salt

to taste

Ground Black Pepper

1/2 tsp

Crushed Red Pepper Flakes

1 cup

Ricotta Cheese

1

Lemon, zested, freshly squeezed

1 Tbsp zest and 1 Tbsp juice per 6 servings

1 lb

Orecchiette Pasta

1 1/2 cups

Frozen Green Peas

1/2 cup

Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

667

Fat

32.7 g

Protein

29.0 g

Carbs

67.7 g

Love This Recipe?

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

http://www.thecandidappetite.com

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C).

step 2

Mince the Garlic (3 cloves) and Shallot (1). Cut the Asparagus (3 cups) into 1-inch pieces. Remove the casings from the Spicy Sausage Link (1 lb). Thaw the Frozen Green Peas (1 1/2 cups) Grate the Parmesan Cheese (1/2 cup).

step 2 Mince the Garlic (3 cloves) and Shallot (1). Cut the Asparagus (3 cups) into 1-inch pieces. Remove the casings from the Spicy Sausage Link (1 lb). Thaw the Frozen Green Peas (1 1/2 cups) Grate the Parmesan Cheese (1/2 cup).

step 3

Place the slices of Sourdough Bread (4 slices) on a baking sheet and drizzle with Olive Oil (1 Tbsp). Bake for about 7 to 10 minutes until golden brown and crispy.

step 3 Place the slices of Sourdough Bread (4 slices) on a baking sheet and drizzle with Olive Oil (1 Tbsp). Bake for about 7 to 10 minutes until golden brown and crispy.

step 4

Remove from the oven and allow to slightly cool and dry out for a bit. Break up the bread with your hands and place it into a food processor. Pulse until the bread resembles coarse crumbs.

step 5

Return the crumbs to the baking sheet and toast in the oven for a few minutes until golden brown. Remove from the oven and allow to cool completely.

step 5 Return the crumbs to the baking sheet and toast in the oven for a few minutes until golden brown. Remove from the oven and allow to cool completely.

step 6

Heat a large skillet over medium high heat. Add the remaining Olive Oil (2 Tbsp). Brown the spicy sausage using a wooden spoon to break it up, about 5 to 8 minutes.

step 6 Heat a large skillet over medium high heat. Add the remaining Olive Oil (2 Tbsp). Brown the spicy sausage using a wooden spoon to break it up, about 5 to 8 minutes.

step 7

Add the minced shallot and garlic and cook for a few more minutes. Stir in the chopped asparagus and season with Salt (to taste), Ground Black Pepper (to taste), and Crushed Red Pepper Flakes (1/2 tsp).

step 7 Add the minced shallot and garlic and cook for a few more minutes. Stir in the chopped asparagus and season with Salt (to taste), Ground Black Pepper (to taste), and Crushed Red Pepper Flakes (1/2 tsp).

step 8

Sauté asparagus until tender and bright green. Remove from the heat and set it off to the side.

step 9

In a small bowl, combine the Ricotta Cheese (1 cup), and zest and juice from Lemon (1). Season with salt and pepper, combine and set aside.

step 9 In a small bowl, combine the Ricotta Cheese (1 cup), and zest and juice from Lemon (1). Season with salt and pepper, combine and set aside.

step 10

Bring a large pot of cold water to a boil. Season with a lot of salt and bring back to a boil. Add the Orecchiette Pasta (1 lb) and cook as directed on the box, until tender.

step 10 Bring a large pot of cold water to a boil. Season with a lot of salt and bring back to a boil. Add the Orecchiette Pasta (1 lb) and cook as directed on the box, until tender.

step 11

Reserve 2 cups of the pasta water.

step 11 Reserve 2 cups of the pasta water.

step 12

Drain the pasta and return it to the pot, set over low to medium heat. Add the cooked sausage and asparagus mixture to the orecchiette, and stir together with about 1 cup of the reserved pasta water.

step 12 Drain the pasta and return it to the pot, set over low to medium heat. Add the cooked sausage and asparagus mixture to the orecchiette, and stir together with about 1 cup of the reserved pasta water.

step 13

Add about half of the bread crumbs, all of the peas and the grated parmesan cheese. Stir everything together and cook until heated through. Season with a bit more black pepper if desired.

step 13 Add about half of the bread crumbs, all of the peas and the grated parmesan cheese. Stir everything together and cook until heated through. Season with a bit more black pepper if desired.

step 14

Serve the pasta with a dollop of the lemon ricotta mixture, some of the remaining bread crumbs, and freshly grated parmesan cheese. Eat hot or at room temperature. Enjoy!

step 14 Serve the pasta with a dollop of the lemon ricotta mixture, some of the remaining bread crumbs, and freshly grated parmesan cheese. Eat hot or at room temperature. Enjoy!

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