Toss cooked orecchiette pasta with sausage and classic Mediterranean ingredients like bell peppers, feta cheese, olives, and oregano for a satisfying pasta dinner.
8 ounces uncooked orecchiette (
1 teaspoon olive oil
3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
1/2 teaspoon salt, divided
8 ounces turkey Italian sausage
1 teaspoon dried oregano
1 garlic clove, minced
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup sliced pitted kalamata olives
1/4 teaspoon freshly ground black pepper
How to Make It
Cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
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i'm giving this 5 stars because my husband REALLY liked it !! (when he comments, i listen) i didn't have feta but tried with parmesan and blue cheese…….maybe the feta is what makes it…? i'm thinking the leftovers will be pretty good when the flavors marry a bit more. used ziti even tho i had orecchiette in the pantry.
Fantastic pasta dish. I used farfalle because it's more easily available where I live, and made some flavor-enhancing changes that made this exceptional: cooked sausage whole in 350 oven for 20 minutes, then sliced thin. Used half cooking water and half white wine. Added chopped parsley and fresh basil, along with some crushed red pepper. But mostly, used valbreso sheep's milk feta, which is out of this world delicious. We loved this dish, which I served with rolls and steamed green beans.
This has been such a hit over the years with my family that both my (hard-to-please) sons dub it their favorite pasta dish. I'm even considering making it in bulk for my son's graduation party. You may want to reduce the red peppers a bit, but other than that, I follow the recipe. It's delicious!
We absolutely love this recipe! It is a super quick, flavourful, and healthy one-dish meal. What more could you ask for? I use penne; one each of red, yellow, and green bell peppers; and only a few olives.
It's a good recipe that also allows for some experimentation. I'd suggest adding a shallot or two as well as doubling the amount of olives, but I'm also a freak about kalamata olives, so that may be more about my own tastes. Also, just bump it up to a whole cup of feta :)
I've been making this for years now, and it is a family favorite. I've made it exactly as-is and have added wine and greens depending on what I have on-hand. It's been delicious each time I've made it. In fact it's become a bit of a traditional pre-race meal for my husband and I to enjoy the night before running!
i loved this recipe! so easy and delicious. i did make two changes. 1)we do not like olives so i omitted them 2) i added about two tablespoons of dijon mustard to the reserved cooking liquid. i will make again for sure.
Definitely a keeper. I omitted the oil and used cooking spray instead. I also used fat free feta, substituted wine for the pasta water, used 2 red bell peppers instead of one, and added crushed red pepper flakes and arugula. Yum!
Very quick and easy with nice light flavors. Following other reviewers suggestions I used 3/4 c white wine/chicken stock mixed. I also used precooked sundried tomato and basil chicken sausages (delicious). At the end I stirred in some leftover spinach I needed to use. The feta melted down and when combined with the liquid made a lite creamy sauce. Tasted like a restaurant dish.
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