Orrechiete with Smoked Sausage, Tomatoes, and Olives

Serves 4-6


1 12 oz box Orrechiete Pasta (Little Ears) or medium sized pasta of choice

2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

2 links smoked sausage (pork or turkey), sliced on the diagonal

2-3 fat cloves of garlic, minced

4 Roma tomatoes, diced

4-6 sundried tomatoes sliced thin (reconstitute in hot water if they are dried)

Italian seasoning to taste (I like McCormick's Italian spice grinder)

Salt for water and to taste once done

Freshly ground black pepper

¼- 1/2 cup (approx) of your world famous spaghetti sauce

¼ -1/2 cup sliced black olives (Kalamata olives might make this too salty)

Cheese to garnish

2 Tbsp Italian parsley, chopped fine, to garnish

Arrabiata di Roma Salt of the Earth* (it has some spiciness) Little Italy*, or regular sea salt


Boil water for pasta in a large pot. Add salt to the water. When the water boils, add the orrechiete pasta and continue to cook 1 minute less than package directions.

In the meantime, add the Flying Olive Garlic EVOO to a skillet and turn heat to medium. When hot, add the sliced sausage in one layer. Cook a few minutes until starting to brown. Cook other side until just beginning to brown. Add both kinds of tomatoes and garlic and continue to cook 2-3 minutes until tomatoes soften.

Drain the pasta. Reserve a ½ cup of cooking water. Add the pasta to the tomato, garlic, and sausage in the skillet. Add the spaghetti sauce and toss. Season with Italian seasoning and a little salt and pepper. Add the black olives and continue tossing. You may need to add a little more spaghetti sauce or water to have enough moisture. Transfer to a bowl to serve. Garnish with cheese and minced parsley, if desired. Sprinkle with Arrabiata di Roma sea salt to taste.

Submitted by Barb L.

*Available in Eastgate store