Orecchiete (Little Ears Pasta) with Sausage

Serves: 6


2 Tbsp Flying Olive Garlic, Tuscan Herb, Chipotle (for a little spiciness), a Single Varietal of Extra Virgin Olive Oil of Choice or a Combination

8 ounces pork, turkey, or chicken sausage, casings removed and chopped

1 clove garlic, minced

2 cups canned (14.5 oz each) Italian tomatoes drained and chopped

1 cup dry red wine

¼-1/2 tsp red chili flakes, if desired (If adding Chipotle EVOO, you might want to cut back here)

Italian seasonings (this will depend on the seasonings already in your sausage, taste cooked dish first)

Kosher salt

Freshly ground pepper

1 pound orecchiete (little ears) pasta, cooked al dente and drained

½ cup freshly grated Parmigiano-Reggiano cheese


In a large skillet, combine the Flying Olive Extra Virgin Olive Oil of Choice and the sausage. Cook on medium-low until the meat is browned, about 9-10 minutes.

Add the garlic, tomatoes, wine, red chili flakes and/or Italian seasonings if desired, salt, and pepper. Partially cover and simmer for 30 minutes.

Add the cooked pasta, toss well, and top with grated cheese.

When warming up any leftovers, add a little water as the sauce will have been absorbed into the pasta.

Submitted by Barb L.